As you can see I really do love pepper soup. This is the time of year for it again. With the weather always changing and everything, it is high time to indulge in this medicinal soup. As you can tell there are many different types of pepper soup. Sit tight for a second readers and let me explain on how to make this one. Do you want to hear something funny? Mr. Riaz loves this.
I added to the blender 1 pinch of uziza seeds, 1 tomato, cut in small pieces, 1 onion or shallot cut in small pieces, 1 tiny piece of lemongrass, 1 marble size piece of tamarind, 1 bay leaf, 2 cloves of garlic, 1 small piece of ginger washed and peeled and either 1 habenero or scotch bonnet with seeds removed, 1/4 cup of water for ease of blending and blend.
If you are using either habenero or scotch bonnet omit either or 1 pinch of African yellow chili powder and or red chili powder. Turn stove on to high heat.
Add 1 cookingspoon of palm oil to the pressure cooker. Add the contents of the blender. If you want to add 1 pinch of either or African yellow chili powder or red chili powder omit habenero and or scotch bonnet. Trust me if you add all of these to the pot it would be so hot you will not be able to eat it. Chilies are funny like that just take it from me.
Also add 1 pinch each of curry powder, crayfish, thyme, paprika, 2 pinches each of uziza leaves, bitterleaf, basil, bullion cube, pepper soup spice ( I used store bought because they still do not have calabash nutmeg also called ehru), 3 dashes of maggi or knorr aroma, stirr and add 1 lb or 1 kilo of goat meat. It can be from the shoulder or leg. It really doesn’t matter at all. Add 1 quart or liter of water and stir again.
Close the pressure cooker and watch the safety button pop up and cook for 30 minutes then turn the heat off. After the pressure is gone and the safety button has lowered, check and see whow the soup is coming along, I tasted the meat and it was still a little tough. I turned the heat back on to high again after I closed the pressure cooker once more. After again watching the safety button pop up again, I let it cook for another 30 more minutes. I shut off the heat and let the pressure escape once more.
Here is the addendum; I have finally been able to get my hands on ehru here is the link at the right pepper soup spice. Also for instant pot and the like just follow the instructions like in stovetop pressure cooker. Only while you are cooking the stew base then you use sauté function on high then add the goat cook it a little add spices and the water and same amount of time on instant pot and the like with pressure cook setting on high.
This time it was done to perfection and I tasted it again and it was ready to consume with any type of swallow of choice.
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