The Best Nigerian Pepper soup || Oxtail & Goat meat pepper soup

Oxtail and Goat meat Pepper soup Goat meat – 900g Oxtail 1.1kg 1 tbsp salt 1 and ½ tbsp bouillon powder 2 shallots 2 tablespoons pepper soup spice 1 and 1/2 small paprika Njansa seeds 11 Garlic 7 20g ginger 350 ml water (total water used for the cooking) 1 spring onion Basil leaves to garnish Wash meat thoroughly. Season with 1 tbsp Himalayan salt Leave on sieve to drain excess water Heat up pot, place the meat and season with 1 and ½ tbsp bouillon powder And cooking for3 – 5 minutes on high heat Add sliced spring onion, paprika and shallot Continue to cook for another 5 minutes Blend paprika, scotch bonnet, pepper soup spice, njansa, garlic, ginger and shallots Add blended mix and rinse with water to the pot and allow to boil. Transfer to the smallest gas burned, turn the heat to the lowest and allow To slowly cook for 1 – 2 hours. In a pan, add olive oil and place sliced baguette, toast each side until crunchy Serve with pepper soup