Today it is snowing, cold and very windy in Baltimore. What better way to warm up, than over a bowl of peppersoup??

Peppersoup wins the taste, time spent prepping, and convenience tests. It is a true one pot wonder.  Plus it is versatile. We made the fish version, you can use chicken, lamb, any meat of choice really. Today we are using Goat.

You will need

• Goat meat (i used 2 packs skinless and one pack with skin)
• 1 tsp Cameroon dried pepper
• Pepper soup spice
• 1 tsp ground Ginger
• 1 tsp ground Garlic
• 1 tbsp crayfish
• 1 tsp Salt (adjust to taste)
• 2 Stock cubes
• 6 cups Water
• 1 large Red Onion – blended to a paste

Method

• Add everything into a pressure cook and cook for about 30 minutes or until the cooker begins to whistle

Enjoy with crusty bread

Sprinkle some dill weed on top for extra pizzazz 🙂

Enjoy!

Oya come chop 🙂