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!