Pepesup

Ingredients

1 lb assorted meat (such as goat, beef, or chicken), cut into chunks
1 large onion, chopped
3 cloves garlic, minced
1 inch piece of ginger, grated
2-3 Scotch bonnet or habanero peppers, minced (adjust to taste)
1 tablespoon ground crayfish (optional)
2 tablespoons ground pepper soup spice mix (available in African markets)
1 teaspoon ground uziza seeds (optional)
4 cups water or chicken broth
2 bouillon cubes (optional, for extra flavor)
Salt to taste
1 bunch fresh basil or scent leaves, chopped

Instructions

Prepare the Meat

In a large pot, add the assorted meat chunks and enough water to cover them. Add the chopped onion, minced garlic, and grated ginger.

Bring to a boil over medium heat, then reduce heat and simmer until the meat is tender, about 45 minutes to 1 hour. Skim off any foam that forms on the surface.

Add the Peppers and Spices

Add the minced Scotch bonnet or habanero peppers to the pot. Stir in the ground crayfish (if using), ground pepper soup spice mix, and ground uziza seeds (if using).

Pour in the chicken broth or additional water, if needed, to achieve your desired soup consistency.

Season the Soup

Add the bouillon cubes (if using) and salt to taste. Stir well to combine.

Simmer the Soup

Continue to simmer the soup over low heat for another 15-20 minutes, allowing the flavors to meld together.

Add the Fresh Herbs

Stir in the chopped basil or scent leaves and cook for an additional 5 minutes.