Pepper soup

₦ 6,000.00

Nigerian Pepper Soup is a light, intensely flavorful, and spicy clear broth. It's more of a spiced consommé than a creamy soup. Famous for its hot and pungent flavor, it is made with a unique blend of indigenous spices like uda (Negro pepper), ehuru (calabash nutmeg), and uziza seeds. It's a popular dish for warming the body, often enjoyed as an appetizer, a remedy for colds, or a celebratory meal, especially with goat meat (Pepper Soup Goat) or catfish.

category all-meals soups-and-sauce

groups
Servings

schedule
60 Minutes

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No nutrition info available

Ingredients

For the Broth & Protein: 500g protein of choice
Goat meat
Chicken
Fish - catfish or tilapia, or assorted meat)
1 medium onion, sliced
2-3 tablespoons ground crayfish (optional, for depth of flavor)
2-3 Scotch Bonnet peppers (ata rodo), adjusted to taste (sliced, crushed, or blended)
3-4 stock cubes (e.g., Knorr or Maggi)
Salt to taste
Water for cooking
The Essential Pepper Soup Spice Blend (Uda, Ehuru, Uziza):
2-3 pods of Uda (Negro pepper)
1-2 Ehuru (Calabash nutmeg)
1 teaspoon Uziza seeds (or 1 tablespoon dried uziza leaves for a different flavor)
(Optional) A pinch of dried ginger or fresh ginger slices

Instructions

Grind the uda, ehuru, and uziza seeds into a fine powder.
In a pot, combine the meat, sliced onion, stock cubes, and salt. Add enough water to cover the meat and cook until it is tender. (If using fish, add it in the last 5-7 minutes of cooking).
Once the meat is tender, add the ground crayfish, crushed peppers, and the ground spice mix to the pot.
Stir well and let the soup simmer on low heat for 5-10 minutes to let the flavors mix. Taste and adjust seasoning, then serve the soup hot.