Liberian Pepper Soup

Ingredients

• 1kg goat meat or fish, cubed
• 1 onion, chopped
• 2 tomatoes, chopped
• 1 scotch bonnet pepper
• 1 tsp ground ginger
• 1 tsp black pepper
• 2 cloves garlic, minced
• 1 tbsp pepper soup spice blend (or ground calabash nutmeg and cloves)
• Salt to taste

Instructions

1. 1Place the meat in a large pot with the chopped onion, garlic, ginger, and enough water to cover.
2. 2Bring to a boil, then reduce heat and simmer, skimming any foam that rises to the surface.
3. 3Add the chopped tomatoes, whole scotch bonnet pepper, black pepper, and pepper soup spice blend.
4. 4Continue simmering until the meat is tender and the broth is deeply flavored, about 30-40 minutes for goat, less for fish.
5. 5Adjust the heat level by pressing on the scotch bonnet pepper with a spoon to release more spice, or remove it for a milder soup.
6. 6Season with salt to taste.
7. 7Skim any excess fat from the surface if desired.
8. 8Serve hot in bowls as a warming starter or light meal, often with a side of rice.

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