Place the chopped goat meat in a pot.

Add the minced scotch bonnet peppers, chopped onion, and one of the seasoning cubes to the pot.

Sprinkle the ground pepper soup spice and chili pepper over the meat.

Mix the ingredients in the pot well to ensure the meat is coated with the spices and turn on the heat to medium and let the meat cook in its own juices for about 5 minutes and stir.

Add enough water to the pot to cover the goat meat.

Bring the mixture to a boil, then reduce the heat to low, cover the pot partially with a lid to allow steam to escape, and let the pepper soup simmer for about 30-40 minutes or until the goat meat becomes tender.

Stir in the ground crayfish into the soup, add the chopped uziza leaves (or parsley) to the pot and stir.

Ladle the pepper soup into bowls and serve hot.