goat meat pepper soup
A Nigerian light soup made with goat meat and a blend of spices, sometimes crayfish and boiled yams, potatoes, or plantains. Served hot, often without oil, it may accompany agidi or white rice.
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About this dish
Goat meat is used as a primary ingredient, and some versions may use crayfish. Boiled yams, potatoes, or plantains may be added in other variations. The soup is served hot and is made with a blend of different spices which gives an intense spiciness and flavor to the soup. The dish has been described as being the most popular out of all the Nigerian pepper soups. It is a light soup that is often prepared without the use of oil, and may also be drunk in the style of a beverage. Owing to the ‘light’ texture of the soup, it is typically eaten alone but it can be accompanied by a side-dish known as agidi. White rice is also a common side-dish served with goat meat pepper soup. It has been described as pairing well with palm wine and beer.