Difference between revisions of "Somali Pepper Soup"
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== Description == | == Description == | ||
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* [[salt]] and [[black pepper]] to taste | * [[salt]] and [[black pepper]] to taste | ||
| − | == | + | == Procedures == |
# In a deep pot or dutch oven, combine meat, [[onion]]s, [[chile peppers|chile]] [[peppers]], and a cup of [[water]]. Bring to a boil and cook until meat is done, twenty to thirty minutes, adding [[water]] as necessary to keep pot from becoming dry. | # In a deep pot or dutch oven, combine meat, [[onion]]s, [[chile peppers|chile]] [[peppers]], and a cup of [[water]]. Bring to a boil and cook until meat is done, twenty to thirty minutes, adding [[water]] as necessary to keep pot from becoming dry. | ||
# Add peppersoup seasoning and the broth or stock (or [[water]]) and simmer over low heat for ten to twenty minutes. | # Add peppersoup seasoning and the broth or stock (or [[water]]) and simmer over low heat for ten to twenty minutes. | ||
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[[Category:Lamb Recipes]] | [[Category:Lamb Recipes]] | ||
[[Category:Mint Recipes]] | [[Category:Mint Recipes]] | ||
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[[Category:Shrimp Recipes]] | [[Category:Shrimp Recipes]] | ||
| − | [[Category:Somali | + | [[Category:Seafood Recipes]] |
| − | [[Category:Somali | + | [[Category:Somali cuisine]] |
| + | [[Category:Somali cuisine]] | ||
| + | [[Category:Soup Recipes]] | ||
Latest revision as of 08:24, 14 July 2012
Description
Ingredients
- two pounds goat meat, Lamb or mutton
- one or two onions, quartered
- two or three hot chile peppers, cleaned and chopped
- peppersoup seasoning (see below)
- four cups meat broth or stock
- two tablespoons ground dried Shrimp
- one small bunch fresh mint leaves, chopped
- one tablespoon fresh or dried utazi leaves (or bitterleaf)
- salt and black pepper to taste
Procedures
- In a deep pot or dutch oven, combine meat, onions, chile peppers, and a cup of water. Bring to a boil and cook until meat is done, twenty to thirty minutes, adding water as necessary to keep pot from becoming dry.
- Add peppersoup seasoning and the broth or stock (or water) and simmer over low heat for ten to twenty minutes.
- Add the dried Shrimp, mint leaves, and utazi leaves. Season with salt and pepper. Simmer until soup is to be served.
