Pepe soup goat meat dish

About Pepe soup goat meat

Cameroonian goat broth is a fragrant dish, highlighting pèbè (Monodora myristica) and other spices like njansan, ginger, and garlic. The lemon-marinated goat meat is simmered with a purée of tomatoes and roasted spices for 40 minutes, offering a flavorful broth, typically served with plantain, cassava, or rice.

Pepe soup goat meat - Goat Broth - recipe

1. Wash the cut goat and boil it in a good quantity of water.
2. Add salt, black pepper, njansan, pèbè, rondelles (all crushed), and aromatic herbs for at most 1 hour.
3. When the goat is cooked, drain and reserve the broth.
4. In a pot, sauté the goat pieces in hot oil, then add the chopped onions, ground garlic, and ginger, and continue frying.
5. Add diced tomatoes, curry, white pepper, fresh thyme and bay leaf, and parsley. Stir constantly to prevent the goat from sticking to the bottom of the pot. Dry the tomato well.
6. Pour in the reserved broth, stir, adjust seasoning, and let it simmer.
7. For chili lovers, add to your liking. Add water if you want more broth.
8. Serve hot.