Friday, October 12, 2018
Fragrant West African Pepper Soup
Traditionally West Africans would use goat, chicken or beef. I have no source for goat meat and I have quit eating chicken because 49 percent now contains salmonella, and I gave beef up a long time ago. You may substitute any of those meats or don't add any meat at all. The boneless pork was so easy to cut up. Usually in West Africa this soup is a thin broth with just a hot pepper added but I changed it to lots of peppers pureed since I had so many. Put pureed pepper mixture back in soup pot and add sauteed pork. Cook at least another half hour to forty five minutes to be sure pork is cooked through. This soup is so delicious and the soup spices permeate your kitchen with a wonderful fragrance.
I'll be at the farmers market tomorrow; thanks for reading and for all your comments.