Goat, International Cuisine, Nigeria


  • 1 kg  Goat meat cubes
  • 1 Habanero
  • 100 gm Onion  roughly chopped
  • 1 tsp White Peppercorn
  • 35 Njangsa seeds
  • 5 Garlic cloves peeled
  • 1 Eshallot roughly chopped
  • 1 stem Parsley
  • ½  Celery stalk
  • 1 knob Ginger root peeled
  • 1 tsp Salt
  • 2 tsp Vegeta



  1. Rinse meat thoroughly and place in a pot. Add Water to the level of the meat (about 3 cups). Bring to a boil on medium heat. Let the meat boil for 20 mins (follow the 2nd instruction while it boils).
  2. Place the Njangsa seeds and white Pepper in a blender. Grind into a powder. Cut the sprigs from the Celery and Parsley and add in. Add in Ginger, Garlic, Pepper, and Onions. Add about half a cup of Water and blend into a paste.
  3. After meat boils for 20 mins, add in Salt, Vegeta and spice blend. Mix well.
  4. Cover and let it cook for about 20-30 mins more until the Goat is tender and easy to chew. I normally take out a piece of meat and taste it to check if it is well cooked.
  5. At this point (while it cooks) check the consistency of your soup. If it is too thick add in more water to form the consistency you form.
  6. Also taste to ensure that the seasoning is perfect.
  7. Serve warm as it is or with boiled semi-ripe Plantains, boiled Sweet Potato or Crusty bread. Enjoy,