| Prep: 30 mins | Cook: 60 mins – 90 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 12g | 5g | 20g |
| sugars | fibre | protein | salt |
| 3.5g | 4g | 30g | 2.2g |
Why I Love Nigerian White Soup with Goat Meat
Exploring flavors beyond the familiar is what I do, and it is with great pleasure I share the Nigerian recipe, White Soup with Goat Meat, a delightful fusion of ingredients that take you through an enthralling journey of West African cuisine.
Unfolding the Aromatic Secrets
In this recipe, a medley of regional components come together to offer a delightful soup that’s a true celebration of Nigerian food culture. In its heart, it embraces the richness of goat meat, generously tenderized in a flavorful mix of herbs and spices. I found the fusion of Utazi leaves (or Spinach) and Uziza leaves (or Parsley) intriguing, which in their distinct ways uplift the soup with their aromatic presence.
The exotic flair of Ehu seeds (or Nutmeg if more familiar) and Ogiri (locust beans) lend an unexpected hint of nutty sweetness, a testament to the culinary ingenuity of the Nigerian kitchen. This coupled with the moreish heat of ground pepper, and the optional kick of Scotch bonnet for those who crave for an extra punch, makes the meal an adventurous treat to the palate.
Borrowing Flavors from Afar
Even though I grew up with the comforting flavors of Bison burgers, venison steaks, and huckleberry pies, there’s always room to try something different. And this recipe was an exciting journey into the unfamiliar. The incorporation of yam cubes as a thickener, reflecting the love of Nigerians for their staple roots, is a texture experience that should be shared.
While grounded on my knowledge of purely American favorites, I’ve felt inspired by chefs like Tiyan Alile, who is known for honing Nigerian culinary traditions with a contemporary edge. Alile’s love of maintaining the integrity of Nigerian ingredients while giving them a new narrative is something that I resonate profoundly with, especially when experimenting with recipes like the White Soup with Goat Meat.
I hope this dish and its authenticity inspire you as well, serving as a cozy door to Nigerian cuisine that warms you from the inside out. Until next time, happy cooking!
What You’ll Need
- 1.5 pounds of goat meat
- 1 cup of chopped Uziza leaves (or Parsley)
- 2 cups of chopped Utazi leaves (or Spinach)
- 1 teaspoon of crushed Ehu seeds (Calabash Nutmeg or substitute with regular Nutmeg)
- 1.5 cups of crayfish, ground
- 1 teaspoon of ground pepper
- 2 teaspoons of salt
- 4 cups of chicken stock or water
- 2 cups of yam cubes (to thicken the soup)
- 4 tablespoons of palm oil
- 1 medium-size dried fish (optional)
- 1 Scotch bonnet pepper (optional for extra spice)
- 1 teaspoon of ogiri (locust bean)
Method
Step One
Start by seasoning your goat meat with pepper, salt and a little crushed Ehu seeds. In a pot, heat up your seasoned goat meat with the chicken stock and bring to a boil over medium heat. If you are using dry fish, soak it in warm water until it is soft and then add it to the pot.
Step Two
While the meat cooks, peel the yam and cut into small cubes. In another pot, boil the yam cubes until they are soft. Once soft, mash or blend the yam into a smooth paste and set this aside. This will be used as a thickener for the soup.
Step Three
When the meat is cooked, add the crayfish, ground pepper, ogiri, palm oil and scotch bonnet to the pot. Stir well and let the mixture simmer for a few minutes. Then, add the yam paste in small quantities while you stir the soup so that it doesn’t have lumps. After adding all the paste, stir well and make sure it’s mixed properly.
Step Four
Lower the heat and add your chopped Uziza and Utazi leaves to the pot. Stir the soup and let it continue to simmer on low heat for about 5 minutes. After this, taste the soup for salt and adjust as necessary.
Step Five
Your White Soup with Goat Meat is ready! Turn off the heat and let it sit for a few minutes before serving. Enjoy this delicious soup with some warm eba or fufu.
