Roast the African orchid nutmeg on medium heat for 3 minutes.
Peel off the shell and set aside.
Pour the goat meat into a saucepan over medium heat, add puréed onion, beef seasoning, salt, water, stir and let simmer for 25 minutes.
Blend scotch bonnet pepper, garlic, ginger, roasted African orchid nutmeg, negro pepper into a smooth mixture and strain onto the goat meat and let boil for 25 minutes.
Add basil leaves, chopped red chilli, stir and let simmer for 3 minutes.
Adjust salt and seasoning to your taste.
Goat meat pepper soup ready to serve.