Pepper Soup

Ingredients

• 600 g goat meatSubstitute: beef shank
• 3 whole scotch bonnetSubstitute: habanero
• 1 tsp ehuru seedsSubstitute: nutmeg
• 10 leaves uziza leavesSubstitute: basil
• 10 leaves scent leavesSubstitute: Thai basil
• 1 large onion
• 4 cloves garlic

Instructions

1. 1

   Cut goat meat into chunks and place in a pot with sliced onion, garlic, and salt.

2. 2

   Add 6 cups water and boil for 40 minutes until meat is tender.

3. 3

   Blend scotch bonnet peppers with ehuru and a splash of the broth.

4. 4

   Add pepper blend to the pot and simmer 15 minutes.

5. 5

   Add uziza and scent leaves, simmer 5 more minutes.

6. 6

   The broth should be light and peppery — adjust seasoning with salt and more pepper.

7. 7

   Serve hot in deep bowls. This soup is meant to make you sweat and clear your sinuses.