Pepper Soup

Ingredients

1 lb (450 g) assorted meat (such as goat, beef, chicken, or fish), cut into bite-sized pieces
1 tablespoon vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1-inch piece of ginger, grated
2-3 Scotch bonnet or habanero peppers, chopped (adjust to taste)
2 large tomatoes, chopped
2 tablespoons tomato paste
1 teaspoon ground black pepper
1 teaspoon ground cayenne pepper (optional, for extra heat)
1 teaspoon ground crayfish (optional)
1 teaspoon salt (or to taste)
4 cups water or chicken broth
2 Maggi or bouillon cubes (optional)
2 bay leaves
1 teaspoon dried thyme
Fresh cilantro or parsley, chopped (for garnish)
Lemon or lime wedges (for serving)

Instructions

Prepare the Meat

Season the meat pieces with salt and black pepper.

In a large pot, heat the vegetable oil over medium-high heat.

Add the meat pieces and brown on all sides. Remove the meat and set aside.

Sauté the Aromatics

In the same pot, add the chopped onion and sauté until translucent, about 5 minutes.

Add the minced garlic and grated ginger, and cook for another minute until fragrant.

Add Tomatoes and Peppers

Stir in the chopped tomatoes, tomato paste, and chopped Scotch bonnet or habanero peppers. Cook until the tomatoes soften, about 5 minutes.

Add Spices and Broth

Stir in the ground black pepper, ground cayenne pepper (if using), ground crayfish (if using), and salt.

Return the browned meat to the pot.

Pour in the water or chicken broth and add the Maggi or bouillon cubes (if using), bay leaves, and dried thyme.

Bring the mixture to a simmer.

Simmer the Soup

Reduce the heat to low, cover, and let the soup simmer for about 45 minutes to 1 hour, or until the meat is tender and cooked through. Stir occasionally.

Adjust Seasoning

Taste the soup and adjust the seasoning with more salt or pepper if needed.