Nigerian Curry Leaf & Goat-Meat Broth

Curry Leaf Pepper Soup

Tender goat meat simmered in a warming Nigerian pepper-soup broth infused with heritage spices and the distinctive fragrance of dried curry leaves.

PREPARATION

Nigeria • West African Culinary Heritage

COOKING

1 hour 20 minutes

TOTAL TIME

1 hour 20 minutes

SERVES

1 hour 40 minutes

FROM THE MAISON PANTRY

Ingredients

3 pounds bone-in goat meat, cut into medium pieces
8 cups water, divided and adjusted as needed
1 medium onion, finely chopped
4 garlic cloves, finely grated
1 tablespoon freshly grated ginger
2 tablespoons CaMasi Maison™ Pepper Soup Blend
¼ cup CaMasi Maison™ Premium Dried Curry Leaf, lightly crushed and divided
1 teaspoon ground Cameroon pepper, adjusted to taste
1–2 habanero peppers, pierced and left whole or blended for greater heat
2 teaspoons premium sea salt, divided and adjusted to taste
1 teaspoon natural bouillon powder, optional
½ cup finely chopped green onion, optional

THE MAISON METHOD

Preparation Method

Prepare the goat meat: Trim away excess surface fat and rinse the goat meat only if required by your preparation practice. Drain thoroughly and place it in a heavy-bottomed pot.
Season the meat: Add the chopped onion, garlic, ginger, 1 tablespoon of Pepper Soup Blend, half of the curry leaf, Cameroon pepper, 1 teaspoon of sea salt and optional bouillon.
Begin cooking: Pour in 4 cups of water and stir thoroughly. Cover the pot and bring it to a gentle boil over medium-high heat.
Simmer until nearly tender: Reduce the heat to medium-low and cook for 45–60 minutes, adding hot water as needed, until the goat meat is almost fork-tender. Cooking time will vary according to the cut and maturity of the meat.
Develop the broth: Add the remaining Pepper Soup Blend, whole or blended habanero and enough of the remaining water to create a generous but flavorful broth.
Complete the cooking: Simmer uncovered or partially covered for another 15–20 minutes, until the goat meat is completely tender and the broth has developed a rich, aromatic character.
Add the remaining curry leaf: Crush the remaining dried curry leaf gently between your palms and add it to the soup. Stir in the green onion, if using.
Finish gently: Simmer for another 4–5 minutes. Adding the final portion of curry leaf near the end helps preserve its distinctive fragrance.
Balance the seasoning: Taste the broth and adjust the remaining sea salt, Pepper Soup Blend or Cameroon pepper as needed. Remove the whole habanero before serving if a gentler heat level is desired.
Rest and serve: Remove the pot from the heat and allow the pepper soup to rest for 5 minutes before serving warm with plenty of broth.

A NOTE FROM THE MAISON

Maison Notes

Pepper soup should remain light and brothy rather than thick like stew. Add hot water gradually during cooking so the broth remains generous without losing its concentrated flavor.
Goat meat varies in tenderness. Allow tougher cuts additional cooking time and wait until the meat is nearly tender before adding the final seasonings.
Dividing the curry leaf produces a more layered result. The first portion gently perfumes the meat, while the second provides a brighter aromatic finish.
Serve alone as a warming broth or accompany it with boiled yam, ripe plantain, rice, agidi or your preferred heritage staple.

PLEASE NOTE

Allergen Information

The core recipe contains no major allergens. Bouillon, Pepper Soup Blend and packaged ingredients may contain additional allergens; check their labels before use. Prepared in a kitchen where other allergens may be present.

FROM THE CAMASI MAISON PANTRY

Curry Leaf Pepper Soup