Goat meat/ mutton
3 medium onions
1 medium onion chopped
3 gloves of garlic
Small size ginger
4 medium scotch bonnets (chilli pepper)
5 medium size Garden eggs
1 cup Butter beans
Fresh tomatoes/ 1 tin tomato plumbs
Onga season or season of choice

1. Wash and cut the goat meat into desired sizes
2. Prepare all the vegetables
3. Put the meat into the soup saucepan
4. Add the chopped onions
5. Add the onga and other seasons
6. Add salt if needed
7. Roughly cut the ginger/ garlic and one of the onions
8. Put them in the blender and blend into a puree form
9. Pour the mixture unto the meat.
10. Half the two other onions, the scotch bonnets and add to the steaming meat
11. Cover and to steam for about 10 -15 minutes
12. Take out the onions and pepper and add to tomato plumbs
13. Blend the vegetables
14. Pour the blended vegetables into the soup through a colander/ strainer
15. Add as much water as needed to wash the juice from the chaff through the strainer for the soup. Check for salt and add if needed.
16. Allow the soup to cook for about 15-20 minutes till the soup is ready. ( Soup is ready when the oil from the meat collects on the surface of the soup )
17. Serve with fufu, as a first course etc



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