Pepper Soup Meat
Pepper Soup with Meat is a hearty, flavorful dish known for its rich, spicy broth infused with aromatic spices and herbs. Made with tender cuts of meat, such as goat, beef, or lamb, the soup is slow-cooked to perfection, allowing the flavors to blend beautifully. This comforting and spicy delicacy is often enjoyed as a starter or a main meal, served hot and accompanied by side dishes like rice, yam, or plantains. Perfect for warming up the senses and satisfying cravings for bold, authentic flavors!
Equipment
- Pressure Cooker
Ingredients
- 500 g cow foot
- 500 g cow shaki and 500g beef tail
- 1 big eggplant
- 2 tomato large
- 1 onion big
- 3 peppers
- 1 tbsp tomato paste
- 5 clove garlic
- 2 tbsp ginger
- 1 cube maggi
- 2 tbsp Ndjansa Akpi powder
- Salt
- 2 tbsp ground crayfish
- 2 tbsp ground prawn
Instructions
- Transfer all meat in pressure cooker
- Add chopped onions, salt to taste.
- Add a tablespoon of concentrated tomato, garlic and ginger, eggplant and 2 fresh tomatoes, cover completely with water in, then start cooking while 30 mn
- Remove the vegetable and mixed
- When the meat begins to boil, Add coarsely ground crayfish , ground powder and the mixed vegetable
- Add ndjansan and pepper and taste for salt. Adjust seasoning to your taste.(1 cube)
- Cook till the meat is done. Reduce heat, add the chopped scent leaves allow to simmer for a 15 mn and turn off heat.
Video
Notes
Can be serve with Attiéke, Miondo, Rice, Plantain, Bobolo, Yam…
Serve hot. Bon Apettit!
