This and that: Goat soup you say......

Wednesday, April 25, 2012

Goat soup you say......

   The first time I was in Togo was in 2005 and during this time I was able to go to an African Market which was near my husband's home town... although I  didn't know at the time as I hadn't met him yet.  As we were walking through the market I saw many people eating  soup from a vendor.  So, being curious I wanted to check out what they were eating.  To my dismay, the soup had the goat's head in it.  I am not one to eat anything with the head in the food or attached.  I have been known to send back food that I have ordered to have the head  cut off or also have covered up the head with a napkin as I am eating.  I just can't eat something that is staring at me....

Needless to say my first experience with goat soup wasn't a truly pleasant one.  I have though, over the years, come to love it.  It is probably one of my favorite soups.

                                                      Goat Soup
1/ 2 lb to 1 lb goat meat
1 tsp salt
1 tablespoon garlic and ginger paste ( I buy this at an African Market)
1/8 cup of onions or to taste
    Place all these ingredients in large pot.  Add water to just cover the meat and boil for 1 - 1 1/2 hours.  I do sometimes boil the meat longer if it is old as that will  make the meat tender.
 2-3 cups water
1 tbsp tomato paste
2 roma tomatoes,
1/4 cup onion
1 clove of garlic
2 tsp anise
1 tsp ginger - fresh if you have
salt to taste
hot pepper to taste.
    Once the meat has finished it first boil, add 2 -3 cups of water and 1 tbsp tomato paste (if you would like a darker soup, add more tomato paste).  Bring to a boil.  At this time I take out my mortar and pestle and grind the tomatoes and onions.  Add to soup, continuing to boil .  Next I grind the garlic, anise and ginger and add to soup.  Bring to a rolling boil.  Once the soup has boiled for about 10 minutes or so, I will taste it and add salt.  The salt will bring out the flavor of the other spices but if you still need more flavor add more garlic, anise and ginger to taste.  Prior to serving I add the hot pepper and also add more onions.  Serve with rice or fufu.
     The rice is served on the side and a spoonful of rice is dipped into the soup and eaten.  I will write about fufu for those of you that don't know what it is at a later date.
soup boiling

As I have many pictures of Togo, I am going to leave you with some of the market pictures I took on my first trip there in 2005.
the soup market

I thought this lady was beautiful, took the picture more because
of her then the things she was selling.
This was the kettle that the soup was in
Til next time, enjoy and happy eating..... Marlys



  1. I can't believe I didn't realize you were blogging and about food too! I definitely will be following. Very interesting and I love how you put pictures from your experiences in Togo in there too!

    1. Thanks Ramona, Have been thinking of doing this for awhile...I thought this would be a good way for me to maybe write down a few recipes and share my experiences, especially with African cooking.. It does take a while as I need to go through pictures from a few years ago to put in with my posts...

  2. How cool Marlys! We raised meat goats for a while so I am a little familiar with goat eatings. But no heads here!! We stick to bratwurst and roasts. I will have to tweak a little since we can't do garlic but may have to give it a go!


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