Pepper Soup Ecuatoguineana

About This Recipe

Pepper Soup is common across Central and West Africa, but Equatorial Guinea's version is distinguished by the use of locally sourced spices, including grains of selim and calabash nutmeg, alongside scotch bonnet chillies. The broth is intensely peppery, clear, and reviving. It is served as a starter, a cold remedy, and a celebratory appetiser.

Ingredients

Serves 4

• 700 gbone-in goat meat, cut into pieces
• 2scotch bonnet chillies, pricked
• 1 tbspAfrican pepper soup spice mix (or 1 tsp each: grains of selim, calabash nutmeg, crayfish powder)
• 1 mediumonion, quartered
• 2 clovesgarlic, crushed
• 1 tbspcrayfish powder (dried ground shrimp)

Instructions

1. 1

   Parboil the meat

   Place goat pieces in a pot, cover with water, and boil 10 minutes. Drain and discard water (this reduces gamey flavour).

2. 2

   Build the broth

   Return meat to pot with 1.2 litres fresh water, onion, garlic, and all spices. Bring to a boil.

3. 3

   Simmer until tender

   Reduce heat, add scotch bonnets and crayfish powder. Simmer 35 minutes until meat is very tender.

4. 4

   Season and serve

   Remove scotch bonnets if you prefer less heat. Adjust salt. Serve in deep bowls, garnished with fresh herbs.

Variations

• •

  Use chicken or fish instead of goat.

• •

  Add yam or plantain for a more substantial meal.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate up to 3 days. Reheat gently, skimming any fat that rises.

Frequently Asked Questions