Chef Roy Villacrusis Nigerian-Style Aussie Goat Pepper Soup
- Prep time 30Min
- Cook time 3Hr
- Technique Braise, Stew
- Meat Goat
- Cut Shoulder
- Serves 10
with fried plantains
Ingredients
Pepper Soup Spices
- 6 to 8 calabash nutmeg, peeled
- 8 pieces negro pepper
- 1 tablespoon alligator pepper
Goat Soup
- 3 pounds bone-in Australian goat shoulder
- 1 teaspoon finely diced habanero pepper, seeds removed (or more to
- taste and tolerance)
- 1 tablespoon kosher salt, plus more to taste
- ½ cup vegetable oil
- 1 large yellow onion, diced
- 1 tablespoon minced garlic
- 1 small knob fresh ginger, minced
- 1 teaspoon mild paprika
- 5 cups meat stock or water
- 1 tablespoon finely crushed dried uziza leaves
- 1 tablespoon finely crushed scent leaves
- 3 small sweet yams, peeled and cut into 1-inch pieces
- Fresh torn basil, for garnish
Method
Pepper Soup Spices:
- Toast the spices, then grind to a powder in a coffee or spice grinder and reserve.
Goat Soup:
- Season the goat meat with the salt and habanero pepper, then set aside while you prepare the rest of the ingredients.
- Heat ¼ cup of the oil in a Dutch oven or medium pot, then brown the Aussie goat pieces.
- Remove the meat from the pot, then sauté the garlic, onions, and ginger and cook for a couple of minutes.
- Add the paprika and the toasted spice mix and cook for a few minutes more, stirring and making sure it doesn’t burn.
- Add the goat meat back to the pan with the stock, uziza leaves, and scent leaves. Bring to a simmer and cook for 1 ½ to 2 hours, or until the meat is fork tender but not overcooked and falling apart. Skim the fat from the soup as you see it. Add more stock as needed.
- Add the yams to the soup to cook until tender, about 5 to 10 minutes before you think the meat is ready.
- The soup should be a thick broth when you’re done. You can also use a slurry in the end if the desired viscosity is not reached by the time the meat and yam are ready. Double check the seasoning and adjust as needed.
- Garnish each bowl of goat meat stew with a few shreds of torn basil leaves before serving.
