INGREDIENTS
- 2 lbs goat shank or cubed goat, bone-in
- 1 onion, chopped
- 4 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 tsp ground crayfish or shrimp powder (optional)
- 1 scotch bonnet pepper, whole
- 1 tsp thyme
- 2 bay leaves
- 1 tbsp pepper soup spice blend (or a mix of ground uziza, calabash nutmeg, and black pepper)
- 6 cups water or broth
- Salt, to taste
- Fresh cilantro or scent leaf, for garnish
DIRECTIONS
Place the goat in a large pot with the onion, garlic, ginger, scotch bonnet, thyme, and bay leaves. Cover with water or broth.
Bring to a boil, then reduce to a simmer. Cover and cook for 45 minutes to 1 hour, until the goat is tender, skimming off any foam that rises to the top.
Stir in the pepper soup spice blend and crayfish powder, if using. Season with salt to taste and simmer for another 10-15 minutes to let the flavors meld.
Discard the scotch bonnet before serving. Ladle into bowls and garnish with fresh herbs.
Find the right cut for a hearty soup in our goat selection.