Rinse and trim the Goat Meat, then cut into bite-sized pieces; place them in a large pot and cover with Water to allow for a generous, soupy broth.
Roughly chop the Onion and add most of it to the pot; reserve a few slices for garnishing later.
Crush or finely grate the Ginger and Garlic and add them to the pot along with a Seasoning Cube and a pinch of Salt to start the stock.
Bring the pot to a boil, then reduce heat and simmer, skimming any foam, until the Goat Meat is tender (about 1–1.5 hours depending on cut).
While the meat cooks, lightly toast and then grind the whole spices: Alligator Pepper Seeds, Uziza Seeds, Uda and Calabash Nutmeg into a coarse powder—this is the heart of the pepper soup flavor.
When the meat is nearly tender, add the ground spice mix to the pot along with the Ground Crayfish and the Scotch Bonnet Pepper (whole for milder heat or chopped for more kick). Stir to combine.
Taste and adjust seasoning with more Salt or an extra Seasoning Cube if needed; continue to simmer for another 10–15 minutes so the spices fully infuse the broth.
Just before serving, tear in the Scent Leaves and remove the pot from heat—this preserves their bright aroma and flavor.
Ladle the pepper soup into bowls, garnish with the reserved Onion slices if desired, and serve piping hot with your choice of side (fufu, rice, or bread).
