CAMEROONIAN PEPPER SOUP - Learn the secret for tasty meat pepper soup! Healing soup!

goat meat

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than goat.

Scotch bonnet peppers

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños provide heat with fewer calories, while bell peppers are milder.

bay leaves

🥗Healthier: dried thyme

💰Cheaper: oregano

Thyme adds flavor without the need for bay leaves.

bitter leaf

🥗Healthier: spinach

💰Cheaper: kale

Spinach is more accessible and offers similar nutrients.

Wash the oxtails, beef feet, and goat meat thoroughly.

Pour enough water into a large pot to create a good amount of soup.

Add the meats to the pot and bring to a boil.

Skim off the foam that forms on top of the boiling meat.

Season the boiling meat with 2 teaspoons of salt and 4 teaspoons of bouillon powder, stirring well.

Cover the pot and let the meat cook until tender, checking for doneness periodically.

Blend the janssa, ground white pepper, onion, garlic, and celery into a smooth paste, leaving out the hot peppers for now.

Add the whole Scotch bonnet pepper to the pot for flavor, but remove it later to control spiciness.

Taste the soup and adjust seasoning as needed, adding more salt if necessary.

Check the meat for tenderness; it should cut easily with a knife.

Once tender, turn off the heat and ladle the soup into bowls, ensuring to include chunks of meat.

Garnish the soup with chopped Thai basil and curly parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level: