Pepper Soup (from Nigeria)


1 kg of goat meat or lamb or mutton (can also be used for stew meat) cut into small pieces by
1 or 2 onions, quartered
Tomato paste "SALSA"
Sauce for the pepper soup (see below)
4 cups beef broth
2 tablespoons dried shrimp
1 bunch fresh mint, chopped
1 tablespoon of leaves or utazi Vernon (Herbal Africa)
Salt and black pepper to taste


In a deep pot or an iron furnace (dutch oven), add the meat, onions, peppers and a cup of water. Bring to a boil and cook until the meat is well cooked (20-30 minutes), adding water if necessary. After adding the sauce for the pepper soup and broth or water and simmer over low heat for 10-20 minutes. Finally add the dried shrimp, mint leaves and utazi. Season with salt and pepper and cook until the soup is ready.