Oxtail and Goat meat Pepper soup
Goat meat – 900g
Oxtail 1.1kg
1 tbsp salt
1 and ½ tbsp bouillon powder
2 shallots
2 tablespoons pepper soup spice
1 and 1/2 small paprika
Njansa seeds 11
Garlic 7
20g ginger
350 ml water (total water used for the cooking)
1 spring onion
Basil leaves to garnish
Wash meat thoroughly.
Season with 1 tbsp Himalayan salt
Leave on sieve to drain excess water
Heat up pot, place the meat and season with 1 and ½ tbsp bouillon powder
And cooking for3 – 5 minutes on high heat
Add sliced spring onion, paprika and shallot
Continue to cook for another 5 minutes
Blend paprika, scotch bonnet, pepper soup spice, njansa, garlic, ginger and shallots
Add blended mix and rinse with water to the pot and allow to boil.
Transfer to the smallest gas burned, turn the heat to the lowest and allow
To slowly cook for 1 – 2 hours.
In a pan, add olive oil and place sliced baguette, toast each side until crunchy
Serve with pepper soup
