This weekend I was craving pepper soup again because that the weather is changeable. People get sick with flu and colds this time of year and me being an asthmatic, there is no way I can afford it.
Living here in chicago with the changeable weather is enough to make people crazy. It is enough to say that Mother Nature has PMS or she is bipolar as some people would say too.
Pepper soup is very comforting and very yummy and even Mr. Riaz had some for dinner along with his usual chapati. I eat mine with fufu and I have said please try this and he does. Ok he likes some African dishes lol. 😀 This is one of my first dishes I learned how to make when I started in to making African food.
African food is very easy to make and a lot easier then what people thinks. Yallah, there are some people here in USA that are so lazy they think boiling water is even hard.
I feel sorry for their babies. It is so much cheaper and cleaner to eat at home and I think the kitchen table brings together family unity.
Ok rant is over and I can get off my soap box lol.
The saying Oh oh someone is on their soap box means that someone has an agenda and someone who is just carrying on just fussing and griping means just that.
After I washed my goat’s feet I had 3 of them that I washed and put in to a pressure cooker.
I added 1 habenero or scotch bonnet, pepper soup spice from scratch and or 1 pinch of the store bought ready made version, 1 marble size piece of tamarind, 1 small piece of lemon grass, 1 pinch of crayfish, 1 pinch of thyme, 1 pinch of uziza, 1 onion or shallot diced, 1 small piece of ginger and garlic ground in mortar and pestle, 1 pinch of basil, 1 bullion cube, 3 dashes of maggi or knorr aroma, 1/2 gallon or 2 liters of water and stir.
Turn on the burner to medium high heat, put the lid on the pressure cooker and wait for safety button to pop up. Turn the timer on for 30 minutes. Turn off the burner and let the pressure escape and the safety valve is lowered then you can open it at this point.
I checked and it was halfway done. I added 1 quart or 1 liter more of water and turned the stove back on and watched the safety button pop up once more. I again turned on the timer for 30 minutes and when I heard a beep or a ding I turned the stove off and let the pressure escape once more and the safety valve lowers, from here I was able to open it and the goat’s feet was perfectly done and my pepper soup was ready for consumption.
As you see in my cassava fufu post that this is the perfect fufu for this type of soup. I even eat corn fufu, gari, semolina fufu and pounded yam with this too. It is just fabulously yummy.
