Eleanor's Dish Logo

Curry Goat Meat Pepper Soup with Rice

This spicy goat meat pepper soup dish combines tender goat pieces with a rich blend of African spices, offering a warming and flavorful experience.
Serving bowl of aromatic goat meat pepper soup garnished with fresh herbs

My Nigerian upbringing inspires this goat meat pepper soup recipe. Growing up, my mom always had goat meat ready for special occasions, whether that’s birthdays, anniversaries, graduation, or anything else.

However, after relocating to the United States, finding goat meat at my local grocery store was like looking for a needle in a haystack. 

Plus, living in an area that lacked diversity, my only hope of ever finding goat meat meant driving over 3 hours away, which I didn’t want to do.

So, I had to get used to the regular beef and fish that were available near me, even though a huge part of me still craved my mom’s homemade goat meat pepper soup. 

Bowl of steaming goat meat pepper soup served over fluffy white rice

Thankfully, things changed when I finally moved to a diverse city for my first job after graduation. For the first time in ages, I walked into a grocery store and was amazed to find goat meat, oxtail, snail, and pretty much all the meats I grew up eating. 

So, to welcome you into my kitchen today, I’m sharing my homemade goat meat pepper soup recipe. It’s so delicious that you’ll be asking for seconds. Even my American husband, who is still new to African dishes, loved it and couldn’t get enough.

Ingredients you will need

Goat Meat: Since I cooked for just two people, I used about ten pieces of goat meat (cut into chunks). You can use any part of the goat for this recipe. If you’re in the USA and need a place to get goat meat, I recommend checking out the freezer aisle at your international grocery store.

Oil: For frying. I typically use avocado oil, but any oil works.

Bell peppers: I used red and green bell peppers and diced them.

Habanero or scotch bonnet pepper: This is optional, but it won’t be considered pepper soup without the heat, so add as many as you like or as few as you want.

Water: We will use hot water to cook the meat and extract the broth. You don’t need beef or chicken stock for this recipe, but you can add it for more flavor (which I did).

Garlic: I used minced garlic to give this some extra flavor. 

Ginger: You can use ground ginger or, my favorite, grated ginger. I believe grated ginger adds more ginger flavor than ground ginger. However, use what works for you.

Seasonings: To season this dish, I added some fresh thyme, curry powder, ground cumin, ground allspice, salt, black pepper, and stock cubes.

Final presentation of curry goat meat pepper soup served with white rice on a dining table

How To Make Curry Goat Meat Pepper Soup

To achieve a great-tasting pepper soup, you first need to marinate your goat meat to ensure it absorbs all the flavors. Follow these steps for a great-tasting dish. 

Step 1: Soak your goat meat

Goat meat soaking in water to clean and prepare for marination

Gently wash your goat meat and soak it in water to extract the blood from the bones. The color will slowly change as the blood seeps out, which is a good sign that it’s time to dispose of the water. 

Step 2: Marinate your meat

Raw goat meat pieces marinated with spices and herbs, pre-cooking

Combine your goat meat with bell peppers, ginger, garlic, fresh thyme, curry powder, ground cumin, ground allspice, salt, and black pepper in a large bowl. Cover the bowl with a lid or plastic wrap and leave to marinate in the fridge for at least an hour. 

Step 3: Temper the curry and add the meat

Tempering curry powder in oil before adding goat meat for enhanced aroma

Heat two tablespoons of oil on medium-low in a large pan or pot, and add your curry powder. Fry the curry briefly (about 30 seconds to a minute), stirring constantly to prevent burning. 

Add water to prevent the curry from burning if the mixture seems too dry and sticks to the pan. 

Next, add the goat meat and marinade to the pan. Stir well to coat them in the spice mixture.

Step 4: Add stock cubes and water

Dissolving stock cubes in hot water for rich flavor in goat meat pepper soup

Once your meat is well coated, add some stock cubes and hot water to the pot and combine. 

Step 5: (Optional) Add beef stock and habanero pepper

Pouring beef broth into goat meat pepper soup and habanero for added depth and flavor

You can add some beef stock and habanero pepper if you desire heat and extra flavor. However, this is optional. If you’re African and want the heat in most pepper soup dishes, you ate growing up, then I recommend not skipping the habanero pepper. 

Once added, cover the pot and leave to cook on low to medium heat for two hours or until the meat becomes tender. 

Step 6: Serve your curry goat meat pepper soup

Close-up of goat meat pepper soup recipe in a pot

Once your meat becomes tender, take it off the heat. Serve your curry goat with some fried rice, Jollof rice, or orzo

Why this stewed goat meat recipe works

This Goat Meat Pepper Soup recipe stands out for several reasons, making it a staple in many African households. 

At its core, the goat meat offers a tender and juicy foundation, absorbing the blend of spices and seasonings. 

Ginger and garlic are great for adding richness. Ginger offers a spicy kick, and garlic contributes a strong, aromatic base that spreads throughout the soup.

Adding habanero pepper brings excellent heat to the dish, balancing the sweet and mild notes of bell pepper. This mixture of flavors creates a great-looking and great-tasting dish. 

Lastly, hot water is the key to mixing it all, slowly bringing all the flavors into an utterly delicious broth. 

This recipe will indeed become a staple in your kitchen.

Final presentation of curry goat meat pepper soup served with white rice on a dining table
Print Recipe
Pin Recipe

Curry Goat Meat Pepper Soup

A comforting bowl of goat meat pepper soup, infused with a delicious blend of herbs and spices, perfect for warming up any day.
Total Time3 hours 15 minutes
Course: Main Course, Soup
Cuisine: african, American, jamaican, Nigerian
Servings: 10 goat meats
Calories: 133kcal
Author: Eleanor


  • 1.5 lbs goat meat - 10 goat meat pieces
  • 2 tbsp oil
  • 1 red bell pepper - or green bell pepper or a mix of both
  • 3 habanero pepper - or scotch bonnet
  • cup water - hot water as needed
  • 2 garlic cloves - minced
  • 1 tbsp ginger - grated or ground
  • 1 tsp thyme - fresh thyme with stems
  • 2 tsp curry powder
  • 1 tsp ground cumin
  • 1 tsp allspice
  • 1 tsp salt - to taste
  • 1 tsp black pepper - to taste
  • 2 stock cubes
  • ½ cup beef broth - optional


  • Wash the goat meat and soak in water to extract blood. Once the water turns red, dispose of it.
  • In a large bowl, combine goat meat with diced bell peppers, minced garlic, grated ginger, fresh thyme, curry powder (1 teaspoon), ground cumin, ground allspice, salt, and black pepper. Cover and refrigerate for at least 1 hour.
  • Heat 2 tablespoons of oil in a large pan on medium-low. Add the curry powder (1 teaspoon) and fry for 30 seconds to a minute, stirring constantly. Add a little water if needed to prevent burning.
  • Add the goat meat along with the marinade into the pan, stirring well. Then, add stock cubes and enough hot water to cover the meat. Stir to combine.
  • If using, add beef stock and habanero pepper for extra heat and flavor. Cover and simmer on low to medium heat for 2 hours or until the meat is tender.
  • Once the meat is tender, remove from heat and serve. You can serve your goat meat pepper soup with fried rice, white rice, or orzo.
About eleanor
Related Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating