Cameroonian Goat Pepper Soup

Hey There! Today’s recipe is: Cameroonian Goat Pepper Soup.

The slightly-thicker-than-broth soup is a staple in Western and Central African cuisines. It is easy to make, comforting and flavorful.

Pepper Soup

Pepper Soup is a popular dish amongst Cameroonians, Nigerians, Liberians and Ghanaians. 

Each country has its own version of Pepper Soup: the difference lays in the spice blend and the addition (or omission) of tomatoes.

Cameroonian Pepper Soup calls for tomatoes and a blend of Njansang (Akpi seeds), Pèbé (Ehuru or Calabash nutmeg) and Esese (Prekese or Quatre Côtés).

The name Pepper Soup indicates that the dish is quite spicy… but it doesn’t have to be! Some people omit pepper altogether. My pepper tolerance is on the lower side, therefore I only use one scotch bonnet pepper.

Why You Should I Make Cameroonian Goat Pepper Soup?

It is easy! Seriously, all you have to do is blend the spices and fresh ingredients, pour them over the meat, cover the meat with water and cook for an hour and a half.

Pepper soup can be eaten during various occasions:

• Bar (Pub) food: you will find Uncles eating pepper soup at the local bar while chatting amongst friends, playing cards or watching a footall game
• Weddings and family gatherings: it is often served as an appetizer.
• Home: it is usually eaten as the main dishes, accompanied by potatoes, rices, yam or cassava.
• Medicine: some believe that Pepper Soup is natural remedy against sinus issues. “A bowl of pepper soup a day keep the doctor away” or however the saying goes…

Goat Meat?

Pepper soup can be made with chicken, beef, tripe, pork, fish and even assorted meat (the most popular choice for Nigerian Pepper Soup).
Goat meat is my favorite, so I will either have Goat Pepper Soup or ish Pepper Soup.

For the meat cut, I chose the shoulder and neck for their bone-to-meat ratio: the bones hold tons of flavor!

Unbeknownst to many, goat meat is the most eaten meat in the world… and I’d like to think I may have something to do with that. 

What You Need to Make Cameroonian Goat Pepper Soup

Goat Meat = opt for bone-in cuts of meat. Ask your butcher to cut it into small chunks: it will cook faster and it will ensure everyone gets their fair share of meat.

Scotch Bonnet Pepper = this dish isn’t called “Pepper Soup” for nothing. The number of peppers used varies according to one’s tolerance for heat. For reference, one is enough for me, my Aunties would need at the very least two or three.

Spice Mix = what makes this recipe unique is its characteristic spice blend. In the Cameroonian version, we use Njansang (Akpi seeds), Pèbé (aka Ehuru or Calabash nutmeg) and Esese (Prekese or Quatre Côtés)

Onion, Ginger, Celery, Garlic and Tomato = the tomato is a key ingredient in Cameroonian Pepper Soup

Parsley and Basil = some people use either, I prefer using both. If you can find Thai basil, even better, but Italian basil will do.

Bay Leaf = the final touch. Often underrated, it will deepen the flavor of the soup.

What to Serve with Cameroonian Goat Pepper Soup.

• Boiled White Rice
• Boiled African Yam 
• Boiled Cassava
• Boiled Plantain: you can peel a couple of plantains, cut them in halves and throw them in the pot 20 minutes before the end. You won’t regret it, trust me.

Cameroonian Goat Pepper Soup FAQs

Where can I find the spice mix?

At your local African/Ethnic grocery store. They usually sell a prepackaged ground spice blend, but you can also buy individual spices and follow the measurements in the recipe below.

Must I toast the spices before grinding them?

If you buy individual whole spices, I highly recommend toasting them beforehand: it highlights their flavor. Of course, if you buy the prepackaged ground spice blend, you’ll skip this step altogether.

How to Store and Reheat Cameroonian Goat Pepper Soup?

This Goat Pepper soup tastes just as good when reheated!

Freezer: Once cooled down, transfer the soup to freezer bags and keep them in the freezer for up to 6 weeks. 

Refrigerator:  Once cooled down, transfer the soup to airtight containers and keep it in the refrigerator for up to 4 days.

Reheating:  Reheat in a pan or in the microwave.

For more Cameroonian meals, check the links below:

• Kondre (Cameroonian Plantain and Beef Stew)
• Chicken Gizzard Stew with Plantain and Peppers
• Cameroonian Turning Plantains (Sese Plantains) 
• Poulet DG (Cameroonian Chicken and Plantain Stew) 
• Ndolé with Beef and Shrimp (Cameroonian Bitterleaf stew)
• Pilé Pomme de Terre (Cameroonian Mashed Potatoes and Beans)
• Beignets Haricots (Cameroonian Puff Puff)

Well, without further ado, scroll down for the detailed recipe and video instructions.