Pepper Soup

two pounds goat meat, lamb or mutton (beef for stew can also be used); cut
into bite-sized pieces
one or two onions, quartered
two or three hot chile peppers, cleaned and chopped
peppersoup seasoning, Packaged peppersoup seasoning mix, imported from
Nigeria, can be found in African grocery stores.
(A substitute peppersoup seasoning mix from allspice, anise pepper, anise
seeds, cloves, coriander seeds, cumin seeds, dried ginger, fennel seeds,
and
tamarind pulp.)
four cups meat broth or stock
two tablespoons ground dried shrimp
one small bunch fresh mint leaves, chopped
one tablespoon fresh or dried utazi leaves. ( Utazi leaves and bitterleaf
may also be found in African grocery stores.)
Any bitter green can be substituted.
salt and black pepper to taste

In a deep pot or dutch oven, combine meat, onions, chile peppers, and a
cup of water. Bring to a boil and cook until meat is done, twenty to
thirty minutes, adding water as necessary to keep pot from becoming dry.
Add peppersoup seasoning and the broth or stock (or water) and simmer over
low heat for ten to twenty minutes. Add the dried shrimp, mint leaves, and
utazi leaves. Season with salt and pepper. Simmer until soup is to be
served. Some cooks also use thyme, Maggi cubes, curry powder, cayenne
pepper or red pepper, and tomato paste.

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