Pepper soup
Cooking Instructions
- 1
Peel the african nutmeg and place it in a frying pan. Put on medium heat and pan toast it. The aroma will be released. Then pound it in a small mortar.
- 2
Peel the ginger and garlic. Pound the as well with the habanero peppers.
- 3
Wash the pieces of meat very, very well. Place it in a pot of water and cook it for 15 minutes. Pour out the water.
- 4
Place the meat back in a pot and add water to the level of the meat. Add salt, diced onion, bulion cube of choice (seasoning), pour in the pounded habanero, garlic and ginger. Then put in a teaspoon of the pounded african nutmeg. Leave to cook till soft, add the siced scent leaves and leave for an extra 5 minutes. the water would have reduced. If the liquid is too thick in consistencey, add some more water to the consistency you prefer for pepper soup.
- 5
Serve and garnish by sprinkling few sliced spring onions.
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