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Nigerian Pepper Soup
Servings: 6
Ingredients
- 3 large red onions
- 7 medium Habanero peppers
- 7 medium dried chile de árbol peppers (stemless)
- 3 medium red bell peppers
- 7 small serrano peppers
- 3 medium tomatoes
- 1 cup organic avocado oil
- 6 cups water
- 2 cups ginger, freshly grated
- 3 packets (0.6 oz each) of seaweed
- 2 cups fresh spinach
- 2 cups fresh kale
- 2 cups fresh collard greens
- 3 pounds halal goat meat
- 1 tablespoon paprika
- 1 tablespoon thyme
- 1 tablespoon parsley
- 1 tablespoon bay leaves
- 1 tablespoon mint leaves
- 1 tablespoon ground rosemary
- 1 tablespoon curry powder
- 1 tablespoon turmeric
- 1 tablespoon cayenne pepper
- 1 tablespoon Himalayan pink salt
Step 1
Blend the onions, peppers, and tomatoes together. Pour the mixture, along with water and avocado oil, into a large bowl.
Step 2
Mix the ginger, seaweed, and green leafy vegetables together in a separate bowl. Set aside.
Step 3
Marinade the goat meat with all the spices, dried herbs, and salt. Set aside in another bowl, and let sit for 20 minutes.
Step 4
After 20 minutes, add the onion and pepper mixture, along with the marinated goat meat, to an Instant Pot®. Pressure cook on a low heat for 1 hour.
Step 5
After the items in the Instant Pot are done cooking, stir in the ginger, seaweed, and green leafy vegetable mixture, and let the mixture simmer in the Instant Pot for 5 minutes.
Step 6
Serve hot with cooked yam or baked potatoes.
Note:
This specific pepper soup recipe is very spicy. Feel free to reduce the amount of Habanero and serrano peppers because they are indeed hot!
