Hey loves! If you’re fasting this Ramadan (even though it’s almost over ) and need something hot, spicy, and soul-warming to break your fast with, this Goat Meat Pepper Soup is PERFECT for you! ️
This recipe is simple, flavorful, and packed with all the good stuff to replenish your energy after a long day of fasting. The best part? You can make it ahead, store it, and just reheat a few minutes before Iftar—super convenient!
I got this viral recipe from a famous Nigerian chef (shoutout to Chef Lola’s Kitchen ), tweaked it a bit to my taste, and now I’m sharing it with YOU! Let’s get cooking!
Grocery List (Everything You Need)
Here’s what you’ll need to grab from the market:
Main Ingredients
- 1 kg goat meat (with bones for extra flavor!)
- 1 medium onion (sliced)
- 2-3 scotch bonnet peppers (ata rodo) (adjust to your spice level ️)
- 1 tbsp ground crayfish (for that authentic Nigerian taste!)
- 2 seasoning cubes (Knorr or Maggi)
- 1 tsp salt (adjust to taste)
- 1 tsp ground black pepper
- 1 tsp ground uziza seeds (optional but SO good!)
- 1 tsp ground ehuru (calabash nutmeg)
- 1 tsp thyme
- 1 tsp curry powder
- 1 stock cube (optional, for extra depth)
- 1 small ginger (grated)
- 3 garlic cloves (minced)
- 2-3 cups water (or more if needed)
- Fresh scent leaves (efirin/nchanwu) or basil leaves (for garnish)
Optional but Recommended
- 1 tbsp palm oil (for extra richness)
- 1 small stockfish or dried fish (for deeper flavor)
Step-by-Step Cooking Guide
Prep Time: 15 mins
Cook Time: 45 mins – 1 hour
Total Time: ~1 hour 15 mins
Calories per serving: ~350-400 kcal (varies with additions)
Instructions:
Step 1: Clean & Prep the Goat Meat
- Rinse the goat meat thoroughly under running water.
- Place in a pot, add sliced onions, ginger, garlic, and a little salt.
- Boil for 10-15 mins to remove any gamey taste. Drain and rinse again.
Step 2: Season & Cook the Meat
- Return the meat to the pot, add:
- Seasoning cubes, thyme, curry, black pepper, uziza, ehuru, crayfish, and salt.
- Add 2 cups of water, cover, and let it cook on medium heat for 30-40 mins until tender.
Step 3: Add the Spicy Kick!
- Once the meat is soft, add:
- Chopped scotch bonnet peppers (adjust to your spice level).
- Palm oil (if using) and stockfish (if adding).
- Let it simmer for another 10 mins so the flavors blend.
Step 4: Final Touch – Scent Leaves!
- Turn off the heat, then add fresh scent leaves (or basil).
- Cover for 2 mins to let the aroma infuse.
Pro Tips & Notes
✅ For extra flavor, roast the ehuru & uziza seeds before grinding.
✅ If you don’t have scent leaves, basil works as a substitute.
✅ Make it ahead! This soup tastes even better the next day.
✅ Serving Suggestion: Pair with boiled yam, plantains, or just enjoy as a spicy broth!
Why This Soup is Perfect for Ramadan
- Hydrating & nutritious – Helps replenish lost fluids.
- Warms the body – Great for late-night Suhoor or Iftar.
- Boosts metabolism – Spices help with digestion after fasting.
Loved this recipe? Grab my full eBook “Sip & Savor” for 50+ delicious Nigerian soups & stews! [Link in bio!]
P.S. Need kitchen tools? Check out my Amazon storefront (link in bio) for all the utensils I use—I get a small commission, so thanks for supporting!
Drop a comment if you try this! Who’s making this for Iftar tonight? Let me see your pics!
#RamadanRecipes #NigerianFood #PepperSoupLover #IftarIdeas #SpicyGoatMeat #EasyCooking
Stay spicy, babes! ️
XOXO,
Thatsexcoachlovesfood
