RCI-SP.003.0601.001
Somali Pepper Soup
Somali Pepper Soup from the Recidemia collection
Prep25 min
Cook20 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- two pounds goat meat1 unitLamb or mutton
- one or two onions1 unitquartered
- two or three hot chile peppers1 unitcleaned and chopped
- peppersoup seasoning (see below)1 unit
- four cups meat broth or stock1 unit
- two tablespoons ground dried Shrimp1 unit
- one small bunch fresh mint leaves1 unitchopped
- one tablespoon fresh or dried utazi leaves (or bitterleaf)1 unit
- 1 unit
Method
1
Cut the goat meat into 1-2 inch cubes, removing any excess fat or sinew. Pat dry with a clean cloth to ensure even browning.
2
Heat oil in a large heavy-bottomed pot over medium-high heat, then add the meat cubes in batches, browning on all sides without crowding the pan. Transfer browned meat to a plate.
10 minutes
3
In the same pot, add the quartered onions and cook until softened and translucent, stirring occasionally to release their flavor and incorporate any browned bits from the meat.
5 minutes
4
Add the chopped hot chile peppers and cook for 1-2 minutes, stirring constantly, until fragrant and slightly softened.
5
Return the browned meat to the pot and sprinkle with the peppersoup seasoning, stirring well to coat all pieces evenly.
6
Pour in the meat broth or stock, ensuring the meat is covered with liquid. Bring to a boil, then reduce heat to low and simmer covered for 20-30 minutes until the meat is nearly tender.
7
Stir in the ground dried shrimp, then add the chopped fresh mint leaves and utazi or bitterleaf leaves, folding them gently into the broth.
8
Simmer uncovered for another 8-10 minutes to allow the flavors to meld and the greens to wilt slightly. Taste and adjust seasoning with salt and black pepper as needed.
9
Serve the pepper soup hot in bowls, ensuring each serving contains meat and broth in equal measure. The soup should be aromatic, spicy, and deeply flavored.