We continue our Nigerian dishes series with a national appetizer, goat meat pepper soup.
The recipe from Nigeria Galleria, our Dining Editors have edited the recipe to make it more authentic.
INGREDIENTS
– 1kg Goat Meat
– 3 teaspoon dry Pepper (ground)
– 1 tablespoon Pepper soup spices (african nutmeg, aligator pepper etc)
– Effirin/Nchanwu/Ntong
– 2 Seasoning Cube
– 1 litre Water
– Salt to taste
Wash the meat thoroughly and cut into bite sizes. Add salt and a teaspoon of pepper.
Steam till the water is almost dried up. Add the 1 litre of water stir and add the ground peppersoup spice, the remaining pepper and the Maggi Cubes.
Cook till meat is tender and the stock is slightly thickened.
Wash and shred the leaves. Add to the boiling sauce.
Stir and add salt to taste. Simmer for about 10 minutes. Remove from heat and serve hot.
Please note that onions is not an ingredient as it kills the aroma, flavour of goat meat.
