How to make it
5 steps. Take it one step at a time.
Place the cleaned meat pieces
Place the cleaned meat pieces in a large pot. Add the chopped onions, minced garlic, grated ginger, bouillon cubes, and a little salt.
Add a small amount of water
Add a small amount of water (about 1 cup) to the pot, cover, and steam the meat on medium heat for 10-15 minutes until it releases its own juices and begins to soften.
15 minPour in the remaining 2 liters of water
Pour in the remaining 2 liters (approx 8 1/2 cups) of water. Add the pepper soup spice mix and the chopped scotch bonnet peppers.
Bring the soup to a boil
Bring the soup to a boil, then reduce heat and simmer for 30 minutes or until the meat is completely tender. Taste and adjust salt if necessary.
30 minStir in the chopped scent leaves or basil
Stir in the chopped scent leaves or basil. Let it simmer for another 2-3 minutes to allow the aroma to infuse the broth. Turn off the heat and serve hot.
3 min
A little kitchen wisdom
You can use goat meat, chicken, or even fish for this recipe. If using fish, add it at the very end as it cooks quickly. Scent leaves provide the most authentic flavor, but basil is a great alternative.
