Goat Pepper Soup

Pepper soup is the restorative bowl that West Africans turn to when the weather turns, when noses are stuffy, or when the soul simply needs warming. It is a thin, fiercely spiced broth made with goat meat and a distinctive blend of calabash nutmeg, uziza seeds, and alligator pepper, and it is traditionally eaten with the fingers. In Nigeria it is offered to new mothers and tired travelers alike, and it never fails to do its job.

A clear, fiery broth that clears the sinuses

The broth looks innocent, but one sip announces itself: bright, floral heat from the pepper-soup spices, a deep savor from the goat, and a fragrant finish from fresh herbs. The meat turns tender and falls from the bone after its long simmer. Serve it piping hot with lime wedges, and give yourself a moment to appreciate the warmth spreading from the first spoonful. It is also the bowl people reach for when a cold is coming on, and few would argue with the choice.

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