I made peppersoup again this time with lamb. I have been fighting a cold and I hate being sick especially during ramadan. This is my last pepper soup post because I include so many options in it. This is because I do not want to eat the same thing all of the time. Would you???? At least I think you got my drift about what I meant. Oops sorry about the slang. Let me explain this getting someone’s drift means if you do understand. Now do you understand me???
It is 1 kg or 1 lb of lamb that is washed and set aside. Rinse the meat to get rid of traces of blood that is lingering. In mortar and pestle make pepper soup and 1 tiny broken piece of perakese and grind this in to a powder then set aside. If you want you can use store bought too.
In blender add 1 onion or shallot chopped, 3 cloves of garlic, 1 small knob of ginger that has been peeled and washed, 1/4 cup of water, 1 habenero or scotch bonnet deseeded, carrots cut in to pieces and boiled to make soft for ease of pureeing, or 1 bell pepper, blend and set aside.
Add 2 tbs of red palm oil to the pressure cooker then add puree of choice. Add 3 I did not feel like either bell pepper or even carrot at this point. 1/4 of coconut milk would make it taste rich but I didn’t add but this is an option also, This gets added to the meat that is cooking.
Add contents of mortar and pestle, add 1 pinch of either African yellow pepper powder or red pepper powder if you are not using habenero or scotch bonnet. I chopped okra in the food processor which got added to the pot too. The following other options that makes it tasty are the mandatory components are 3 pieces of lemon grass, 1 pinch of tamarind pulp, 1 pinch each of thyme, crayfish, thyme. basil or sentleaf, uziza, bitterleaf, 1 bullion cube, 3 dashes of maggi or knorr aroma, curry powder, paprika which are the core of this recipe besides the lamb itself. Add 2 liters or 1/2 gallon of water.
The other options are besides the chopped okra from which I used are also 2 green plantains cut in 4 sections, 1/4 of a yam, 1 cassava, cut in to 4 sections, 2 potatoes quartard or 4 cocoyams cooked in this soup itself. Peel the cassava and cut this in half longways and remove the string in the middle. I boil cocoyam before using because that skin on there and me do not get along. Let me say it gives me an allergy.
Also you can add 3 pinches of moringa leaves or 1 handful of either dried cocoyam leaves or ugu in its place, Pressure cook for 30 minutes and let pressure escape. If it is a little tough repeat for another 15 minutes and let escape again. After the lid is open add 1/2 tsp of soup thickener of choice.
If you did not add the plantain, potato, yam, cocoyam or cassava then eat it with your fufu of choice.
P.S, If you are using either carrot puree or coconut milk for those who don’t want to use lamb, they can use this option for fish, goat, veal turkey, chicken, tongue, tripe and rabbit. Enjoy.
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