I think the weather in Port Harcourt has become confused. We are supposed to be in the rainy season but it feels like we are in harmattan. It’s awfully cold in the mornings and in the evenings and very sunny at noon. I’m actually enjoying the weather but every weather has its own skoi skoi. This weather’s headache is cold and for those wey sabi, the best medicine for cold weather is not blanket or ahem, bedmatics. It’s hot, spicy food. This pepper soup rice offers this and more. It’s hearty.
It’s delicious and it’s got the bold Nigerian flavours that will have you coming back for seconds. Most importantly, it will drive your cold away.
Ingredients
Goat meat
Shaki
Liver
Rice
Pepper Soup Spices
Crayfish
Onion
Pepper
Garlic
Seasoning
Scent leaves
Salt
Method of Preparation
Pour some water into a clean pot to boil. Measure out the rice, rinse it then set it aside for later use. Rinse the meat and put it in a pot. Season it with diced onions, minced garlic, diced scotch bonnet pepper, seasoning cubes and salt. Add water to the pot; it should cover the meat. When the meat starts boiling, add the pepper soup spices and the crayfish. Cover the pot and cook the meat till it’s tender or almost tender.
While the pepper soup is cooking, blend the pepper and crayfish. Pluck and rinse the scent leaves thoroughly. Slice and set it aside for later use.
Check the pot of water on the other burner to see if it has come to a boil, then, pour the washed rice into it. Cover the pot and let it boil for five minutes. Turn off the heat and pour the rice into a colander. Rinse with cold water and set aside for later use.
Check the meat in pepper soup, if it’s tender enough for you, then it’s time to mix the pepper soup into the rice. The meat will be ready when the pepper soup rice is ready. Add more pepper soup spice, crayfish, pepper, seasoning and salt. Mix the content of your pot, taste and adjust seasoning if need be. Cover the pot and cook till it’s ready. Serve hot.
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