Nigerian Peppersoup with Goat Meat

Rinse 700 g goat meat, pat dry, and cut into portioned pieces. Cut the onion into large chunks, finely chop the habanero pepper, and crumble the dried uziza leaves between your fingers.

Put the goat meat into a pot, add the onion, 2 seasoning cubes, half the salt, and 300 ml water. Cover and simmer over low heat for 5 minutes to let the meat release its juices.

Pour in the remaining 700 ml water, bring to a boil, and cook covered over medium-low heat for 60–70 minutes, until the goat meat is tender. Add a little water as needed to keep the soup light and thin.

Once the meat is done, remove the softened onion pieces. Taste the soup and make sure the goat meat is fully tender.

Add 2 tbsp peppersoup spice blend, 1 tbsp ground dried crayfish, the habanero, and the dried uziza leaves. Stir and simmer for 5 minutes to let the spices release their aroma.

Add the remaining salt to taste if needed, then remove the pot from the heat. Do not thicken the soup: its character is a clear, spicy broth.

Serve the soup very hot, portioning the goat meat into bowls and ladling the spicy broth over it.