On a sunday evening, my mum suggested we visit my cousin’s house and take some ingredients to make pepper soup. I peeled and washed my unripe plantain, picked a few scent leaves from her garden and washed the goat meat. I seasoned everything, placed in a pot and we were on our merry way. We sat and watched the Re-Run of the AMVCA (African Magic Viewers Choice Awards). Oh did I mention I am on a little holiday in Nigeria? Loving this heat so far by the way. For my pepper-soup, I added a few teaspoons of salt, dry pepper, seasoning cubes, ehuru, uda, utazi and scent leaves to the pot of goat meat and plantain and boiled. I removed the plantain when it was soft to allow the goat meat become softer. When that was ready, I served both to my aunty, uncle, cousin , mum and my dad. It’s safe to say they really enjoyed my pepper soup. What are your go-to sunday meals?
2 fingers of unripe Plantain
1 Pound of Goat Meat
A handful of Chopped Scent Leaves
1 piece of Uda (Smashed and de-seeded)
2 pieces of Ehuru (Peeled and Grounded)
A pinch of Utazi
Pepper (According to your spice level)
Peel, wash and chop the plantain and place in the pot.
Wash, and season the goat meat with the above listed spices.
Pour in some water and Boil. You may need to take out the plantain half way as the goat meat will need longer to cook. Keep adding water to the pot till the meat is soft. When the meat is ready, add the plantain again and simmer for 2 minutes and serve hot.