Nigerian Pepper Soup
A comforting and spicy Nigerian soup, traditionally made with various meats or fish. This recipe features a rich broth infused with aromatic spices, offering a warming and flavorful experience.
An original recipe by Forkin
- Total time
- 1 hr 20 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 187 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 ggoat meat, cut into bite-sized pieces
- 1 pcsyellow onion, chopped
- 2 pcsscotch bonnet pepper, stemmed and blended
- 20 gginger, peeled and grated
- 3 clovegarlic, minced
- 1 tbspuziza seed, ground
- 4 pcsuda seed, roasted and ground
- 2 pcsehuru seed, roasted and ground
- 2 pcsbouillon cube, crumbled
- 0.5 tspsalt
- 1.5 lwater
garnish
- 0.25 cupfresh scent leaf, chopped(optional)
Equipment
grater · blender · large pot · knife · cutting board
The method
Step by step
- 1
Wash the goat meat thoroughly and place it in a large pot.
About 5 min
Cook’s note: Soaking the meat in salted water for a few minutes can help remove any impurities.
- 2
Add the chopped yellow onion, blended scotch bonnet pepper, grated ginger, and minced garlic to the pot with the meat.
About 2 min
- 3
Stir in the ground uziza seed, ground uda seed, ground ehuru seed, crumbled bouillon cubes, and salt.
About 1 min
Cook’s note: If you cannot find all the traditional spices, a good quality 'pepper soup spice mix' can be used as a substitute.
- 4
Pour in the water, ensuring the meat is fully submerged.
About 1 min
- 5
Bring the mixture to a boil over high heat, then reduce the heat to medium-low and let it simmer for 45-50 minutes, or until the goat meat is tender.
About 50 min
Cook’s note: The simmering time might vary depending on the cut and age of the goat meat. Check for tenderness by piercing with a fork.
- 6
Taste the soup and adjust seasoning with more salt or pepper if needed.
About 1 min
- 7
Stir in the chopped fresh scent leaf, if using, and simmer for another 5 minutes.
About 5 min
Cook’s note: Scent leaf adds a distinct aromatic flavor; if unavailable, a small amount of basil can be a light substitute.
- 8
Serve the Nigerian Pepper Soup hot, garnished with extra scent leaf if desired.
Per serving
Nutrition
- Calories
- 187kcal
- Protein
- 27.6g
- Carbs
- 6.2g
- Fat
- 5.8g
- Fibre
- 0.8g
- Sugar
- 2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover pepper soup in an airtight container in the refrigerator.
Reheat gently on the stovetop over medium heat until warmed through, or in the microwave.
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