Gambian Pepper Soup Recipe

• 2 lbs goat meat (or beef, cut into chunks)
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 2-inch piece fresh ginger, grated
• 2 Scotch bonnet peppers, finely chopped (adjust to taste)
• 1 tablespoon whole black peppercorns, crushed
• 1 tablespoon grains of Selim (optional, for authenticity), crushed
• 1 teaspoon alligator pepper seeds, crushed
• 2 teaspoons ground crayfish (optional, for umami)
• 2 Maggi or bouillon cubes, crushed
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander
• 1 teaspoon dried thyme
• 1/2 teaspoon ground nutmeg
• 2 tablespoons vegetable oil
• 6 cups water
• Salt, to taste
• Fresh cilantro or parsley, chopped, for garnish
• Juice of 1 lime, for finishing

Gambian Pepper Soup Instructions

1. Rinse the goat meat thoroughly under cold water and cut it into bite-sized chunks.
2. In a large pot, heat 2 tablespoons of vegetable oil over medium-high heat.
3. Add the goat meat to the pot and sear on all sides until browned, about 5-7 minutes.
4. Remove the browned meat and set aside.
5. Add the finely chopped onion to the same pot and sauté for 3 minutes until softened.
6. Add the minced garlic and grated ginger, stirring for 1 minute until fragrant.
7. Return the browned goat meat to the pot and stir to combine with the aromatics.
8. In a spice grinder or mortar and pestle, crush the whole black peppercorns, grains of Selim (if using), and alligator pepper seeds until coarse.
9. Add the crushed spice mixture, ground crayfish (if using), smoked paprika, ground coriander, dried thyme, and ground nutmeg to the pot.
10. Stir in the finely chopped Scotch bonnet peppers, adjusting the amount to your preferred spice level.
11. Sprinkle in the crushed Maggi or bouillon cubes and mix well to coat the meat and aromatics with the spices.
12. Pour in 6 cups of water, scraping the bottom of the pot to deglaze and incorporate any browned bits.
13. Bring the mixture to a boil over high heat, then reduce to a gentle simmer.
14. Cover the pot and simmer for 1.5 to 2 hours, or until the goat meat is tender and the flavors have melded.
15. Occasionally skim off any foam or impurities that rise to the surface during simmering.
16. Taste the soup and adjust salt as needed.
17. For a richer broth, simmer uncovered for the last 15 minutes to reduce and concentrate the flavors.
18. Stir in the juice of 1 lime just before serving for brightness.
19. Ladle the pepper soup into bowls and garnish with freshly chopped cilantro or parsley.