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This goat meat soup is just an absolute delight, especially on cold days, it feel so earthy and the flavour is so warm, and with so many rich ingredients in it, every mouthful tastes as good as the first.

Some of you who follow me on Instagram may remember this from my InstaStories where we used water, and I mentioned it would be stronger if stock was used, today the base of this soup is a lovely west african Stock which we learnt how to make in the online class HERE. If you have not enrolled for the class yet, you can do so HERE.


  • 1KG goat meat made into stock (refer to west African stock video) - (make about 3

  • 3 shallots

  • 2 tbsp olive oil

  • 1 tbsp butter

  • 2 chestnut mushrooms

  • 1 tbsp salt

  • 1 tbsp smoked paprika

  • 1 tbsp dried sage

  • 1 tbsp majoram

  • 1 tbsp garlic paste

  • 1 tbsp ginger paste

  • 1 litre water (or 1/2 litre stock liquid and half litre water)

  • 1 spring onion (chopped up)

  • 2 carrots (chopped into chunks)

  • 1 large sweet potato (cut int chunks)

  • 2 large potatoes (cut into chunks)

  • 1 tsp ogiri/ 1 tsp miso paste/a combination of prawn paste and fresh/dried parsley, with cinnamon stick.

  • dumpling dough


To roll your dumpling dough, simply combine flour, pinch of salt and water to form a dough. You do not want a wet dough, but a dry one, but not too dry that is easily cracks or fall apart, meaning you should at least be able to form it into a shape of your choice. Now gather the dough into a ball and run in between your palms to form a worm like shape, and that is your soup dumplings ready to go into your soup. Dumplings are not just a wonderful chewy addition to soups that soak up flavour and taste great, they also thicken up the soup, they are really an all round winner. Dumplings are only problematic if they are not wet (from a wet dough), then they might disintegrate into the soup.

- The previous way, we started by browning the meat, but because your meat has already been cooked in the process of making the stock, what we will start by doing is frying our vegetables to draw out their flavours

- Add your oil and butter to a pan, add your shallots, fry for a minute, stir continuously, then add your carrots, and spring onions. Fry for 2 minutes, make sure to keep stirring, then add potatoes(Irish) and sweet potatoes. we stir continuously because, rather than fry our vegetables, we really just want to cook them slightly to draw out flavours.

- Now add these along with your litre of water, or water and stock, to the meat and meat stock already made.

- Add all your seasonings and dumplings, and let cook. because your meat is already cooked, what you are looking at is your vegetables, especially your carrots and potatoes, you want them to be soft enough to be easy to chew, but not fall apart easily. you do not have to worry about your dumplings as they will naturally be cooked before the potatoes are.

Serve hot and enjoy. can also be had with rice as a side dish.

Until next time, take care and have fun cooking.

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