Goat Head Pepper soup


Perfect for cold and rainy days mostly served at restaurants or bar.Try this recipe yourself today, also enjoyed before dinner or during breakfast early in the morning.


  • 1 goat head including the legs.
  • 1 tsp cray fish powder.
  • 5 pieces pieces mint leaves.
  • salt to taste.
  • 3 stock cubes.
  • 5 red bell peppers.
  • 2 atarodo/scotch bonnet.
  • 1 tsp garlic powder.
  • 1 tsp ginger powder.
  •  1 onion.
  • 1/2 tsp potash.


  • blend the red bell peppers,onions and atarodo together set aside.
  • wash the goat head and legs very well with a metal sponge and remove excess hair drain and set aside.
  • chop mint leaves, set aside.
  • in a medium size pot/presure cooker add the goat head/legs,red bell pepper paste,salt to taste and top up with water.
  • add the potash and cook for 30mins on high heat.
  • after 30mins add the crayfish,ginger,garlic,stock cubes and stir and keep cooking.
  • when you are sure the goat head is half way done add the mint leaves,top up with more water if neccesary and cook till very tender.