Ingredients with Measurements:
- 1 kg goat meat, cut into bite-sized pieces
- 2 onions, chopped
- 4 garlic cloves, minced
- 1 ginger root, peeled and grated
- 2 scotch bonnet peppers, chopped
- 2 tablespoons ground crayfish
- 2 teaspoons dried thyme
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons ground cinnamon
- 2 teaspoons ground black pepper
- 2 tablespoons vegetable oil
- 2 liters water
- Salt to taste
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat.
2. Add the chopped onions, minced garlic, grated ginger, and chopped scotch bonnet peppers to the pot. Sauté for 5 minutes until the onions are translucent.
3. Add the goat meat to the pot and stir to coat with the onion mixture. Cook for 10 minutes until the meat is browned on all sides.
4. Add the ground crayfish, dried thyme, ground cumin, ground coriander, ground cinnamon, and ground black pepper to the pot. Stir to combine.
5. Pour in the water and bring the mixture to a boil. Reduce the heat to low and let the soup simmer for 1-2 hours until the goat meat is tender.
6. Season the soup with salt to taste.
7. Serve hot with your choice of side dishes.
Time:
Preparation time: 20 minutes
Cooking time: 1-2 hours
5. Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 350
Total fat: 18g
Saturated fat: 6g
Cholesterol: 120mg
Sodium: 200mg
Total carbohydrates: 5g
Dietary fiber: 1g
Protein: 40g
Substitutions for ingredients:
- Beef or chicken can be used instead of goat meat.
- Red pepper flakes can be used instead of scotch bonnet peppers.
- Shrimp or fish can be used instead of crayfish.
Variations:
- Add vegetables such as carrots, potatoes, or bell peppers to the soup.
- Use different spices such as curry powder or paprika for a different flavor.
Tips and tricks:
- Browning the meat before simmering adds flavor to the soup.
- Adjust the amount of scotch bonnet peppers to your desired level of spiciness.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a sprinkle of chopped parsley or cilantro on top.
Garnishes:
- Chopped parsley or cilantro
- Sliced scallions
- Lemon or lime wedges
Pairings:
- White rice
- Plantains
- Bread
Suggested side dishes:
- Fried yams
- Jollof rice
- Fried plantains
Troubleshooting advice:
- If the soup is too spicy, add more water to dilute the heat.
Food safety advice:
- Make sure the goat meat is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Peppersoup is a popular Nigerian soup that is traditionally made with goat meat or fish.
Flavor profiles:
- Spicy, savory, and aromatic
Serving suggestions:
- Serve the soup in a large pot at a family gathering or special occasion.
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Region: Nigerian