Nigerian Pepper Soup

Ingredients

• Assorted meat (goat meat, beef, or chicken) (2 pounds, cleaned and cut into pieces)
• Water (6 cups)
• Salt (to taste)
• Seasoning cubes (2-3 cubes, to taste)
• Scent leaves (1/2 cup, chopped)
• Uziza leaves (1/2 cup, chopped)
• Crayfish (2 tablespoons, ground)
• Scotch bonnet peppers (2-3, chopped (adjust to taste))
• Ginger (1 inch, grated)
• Garlic (3 cloves, minced)
• Onion (1 large, chopped)

Instructions

1. Thoroughly wash and clean the assorted meat under running water.
2. In a large pot, combine the cleaned meat, chopped onion, minced garlic, grated ginger, and chopped scotch bonnet peppers.
3. Add 6 cups of water to the pot and bring to a vigorous boil over medium-high heat.
4. Once boiling, reduce the heat and let the mixture simmer for about 30 minutes or until the meat is tender and fully cooked.
5. Add the ground crayfish, seasoning cubes, and salt to the pot. Stir well to combine and allow it to simmer for another 10 minutes.
6. Stir in the chopped uziza leaves and scent leaves. Let the soup simmer for an additional 5 minutes to infuse the flavors.
7. Taste the soup and adjust the seasoning if necessary before removing it from the heat.
8. Serve hot, garnished with additional fresh herbs if desired, and enjoy!