Soups
Pepesup
The Quirky Foodster Team
Ingredients
- 800g (1 3/4 lb) goat meat, cut into pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 thumb ginger, grated
- 1 scotch bonnet chilli, finely chopped
- 1 tsp ground crayfish or shrimp powder
- 1 tsp African pepper soup spice (or a mix of black pepper, calabash nutmeg and clove)
- 1.2L (5 cups) water
- Salt, to taste
- 2 spring onions, sliced, to finish
Method
- Place the goat meat in a large pot with the onion, garlic, ginger and half the chilli. Cover with water.
- Bring to a boil, skim any foam, then reduce to a simmer and cook for 45 minutes until the meat is tender.
- Stir in the crayfish powder, pepper soup spice and remaining chilli. Simmer for a further 10–15 minutes.
- Season with salt to taste, ladle into bowls, and top with sliced spring onion.
Introduction: A fiery, deeply aromatic pepper soup made with goat meat, shared across the Gulf of Guinea coast and adapted into Equatoguinean kitchens through cross-border trade and shared Bantu culinary roots.
Cultural Background: A fiery, deeply aromatic pepper soup made with goat meat, shared across the Gulf of Guinea coast and adapted into Equatoguinean kitchens through cross-border trade and shared Bantu culinary roots. It is typically served as a restorative dish, at celebrations, or to warm up during the rainy season.
Storage: Refrigerate for up to 3 days; freezes well for up to 2 months.
Reheating: Reheat gently on the stovetop until piping hot throughout.
Tips: Simmer low and slow — this is what tenderizes the goat and develops the broth’s depth. Adjust chilli quantity to control the heat; the soup is traditionally quite spicy.
Variations: Make with chicken or fish for a lighter, quicker version. Add a handful of chopped bitter leaf or spinach in the last few minutes. Not easily convertible given the meat-based broth is central to the dish; mushroom and vegetable stock can approximate the aromatics for a vegetarian pepper soup.
Nutrition: Per serving: 320 kcal, 28g protein, 6g carbohydrate, 20g fat, 1g fibre
FAQs:
Q: What is pepper soup spice?
A: A blend often including calabash nutmeg, uda (negro pepper) and grains of selim; a simple substitute is black pepper, a pinch of clove and nutmeg.
Q: Can I use beef instead of goat?
A: Yes, though goat is traditional and gives a distinctive flavour; beef shin works as a substitute.
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