Ingredients with Measurements:
- 1 pound of goat meat, cut into small pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 1 tablespoon of tomato paste
- 1 tablespoon of palm oil
- 1 teaspoon of ground crayfish
- 1 teaspoon of ground pepper
- 1 teaspoon of salt
- 1 tablespoon of locust bean seasoning
- 4 cups of water
- 1 scotch bonnet pepper, chopped (optional)
- Fresh parsley, chopped (optional)
Special equipment needed:
- Large pot
- Wooden spoon
- Blender
Step-by-step instructions:
1. In a large pot, heat the palm oil over medium heat. Add the onion, garlic, and ginger and sauté for 2-3 minutes until fragrant.
2. Add the goat meat and cook for 5-7 minutes until browned on all sides.
3. Add the tomato paste, ground crayfish, ground pepper, salt, and locust bean seasoning. Stir well to combine.
4. Pour in the water and bring the soup to a boil. Reduce the heat to low and let it simmer for 1-2 hours until the goat meat is tender.
5. Once the goat meat is tender, remove it from the pot and set it aside.
6. Using a blender, puree the soup until smooth.
7. Return the goat meat to the pot and add the chopped scotch bonnet pepper (if using). Simmer for an additional 10-15 minutes.
8. Garnish with fresh parsley (if using) and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 15g
Protein per serving: 25g
Carbohydrates per serving: 25g
Fiber per serving: 5g
Sugar per serving: 5g
Substitutions for ingredients:
- Goat meat can be substituted with beef or lamb.
- Palm oil can be substituted with vegetable oil.
- Ground crayfish can be substituted with shrimp paste.
- Scotch bonnet pepper can be substituted with any hot pepper.
Variations:
- Add vegetables such as spinach, kale, or collard greens to the soup.
- Use chicken instead of goat meat.
- Add coconut milk for a creamier soup.
Tips and tricks:
- If the soup is too thick, add more water until desired consistency is reached.
- Adjust the amount of pepper to your desired level of spiciness.
- Serve with rice or fufu for a complete meal.
Storage instructions:
Store the soup 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 a bowl with a sprinkle of fresh parsley on top.
Garnishes:
Fresh parsley
Pairings:
Rice, fufu, or bread
Suggested side dishes:
Roasted vegetables, plantains, or yams
Troubleshooting advice:
- If the soup is too thin, let it simmer for a longer period of time to reduce the liquid.
- If the soup is too spicy, add more water or coconut milk to tone down the heat.
Food safety advice:
Make sure the goat meat is cooked through before serving.
Food history:
Locust bean seasoning is a popular ingredient in West African cuisine and is made from the seeds of the African locust bean tree.
Flavor profiles:
Savory, spicy, and slightly sweet.
Serving suggestions:
Serve the soup hot with rice or fufu.
Related Categories
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Region: West African