A fiery, aromatic broth loaded with tender goat meat and an intense blend of native spices and scotch bonnet peppers that warms the entire body.
Instructions
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1
Wash goat meat, place in a large pot with onions, garlic, ginger, and salt.
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2
Add water and bring to a boil, then reduce heat and cook 40 minutes until tender.
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3
Add calabash nutmeg, grains of selim, scotch bonnet peppers, and bouillon cubes.
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4
Simmer 20 minutes to let spices fully infuse the broth.
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5
Add scent leaves in the last 3 minutes.
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6
Serve hot in deep bowls.
Did You Know?
Pepper soup in Sierra Leone is considered medicine as much as food — it is the first thing offered to someone feeling under the weather.
The Story Behind Sierra Leonean Pepper Soup
Pepper soup is one of the oldest dishes in West Africa, with roots in traditional herbal medicine. In Sierra Leone, the Mende and Temne peoples each developed their own spice blends. It remains a celebration staple, particularly at naming ceremonies and weddings.
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