Instructions

1. 1
   Wash and cut the goat meat, stockfish, and dried fish into bite-sized pieces.
2. 2
   Add the goat meat, stockfish, and dried fish to a pot. Season with a pinch of salt and seasoning cubes. Add enough water to yield enough liquid for the soup base.
3. 3
   Bring the pot to a simmer, and cook until the meats are tender (about 30–45 minutes). Add water as needed to maintain enough liquid for the soup base.
4. 4
   In another pot, heat the palm oil over medium heat. Once hot, add the chopped onions and fry until soft and fragrant.
5. 5
   Add the ground pepper and stir for about 2 minutes.
6. 6
   Gradually add the groundnut paste to the pot, stirring to avoid lumps. Add a little water to thin the paste into a soupy consistency. Stir well.
7. 7
   Pour the cooked meat and stock into the groundnut paste mixture. Stir everything well, adding more water if needed to adjust the soup’s thickness.
8. 8
   Add the ground crayfish, locust beans, and any additional seasoning cubes as desired. Let it simmer on medium heat for 10–15 minutes, stirring occasionally.
9. 9
   If using leafy vegetables, add them in the last few minutes of cooking.
10. 10
    Taste the soup and adjust for salt, seasoning cubes, and pepper. If you want the soup spicier, add more ground pepper.
11. 11
    Once the soup is thick and well-seasoned, it’s ready to be served with your favorite fufu, pounded yam, or rice.