Pepper Soup

Preparation

1. Wash the goat meat thoroughly under cold water. Place in a pot, cover with water and bring to a boil. Skim off the grey foam that rises in the first few minutes — this is important for a clear, clean broth.
2. Add the quartered onion, garlic, ginger, 1 Maggi cube, and salt. Cover and simmer over medium heat for 35 minutes until the meat is mostly tender.
3. Add the pepper soup spice mix, ground crayfish, and scotch bonnet pepper. Stir well.
4. Continue simmering uncovered for 15 more minutes. The broth should be intensely aromatic — piercingly spiced, clear, and a light amber colour.
5. Add the uziza or scent leaves (if using) in the last 5 minutes — they wilt quickly and their fragrance is released in the hot broth.
6. Add the remaining Maggi cube. Taste and adjust — pepper soup should be hot, savoury, aromatic, and clear-broth (not thick). The spice should hit you at the back of the throat.
7. Serve very hot in deep bowls.