The savory and spicy taste of pepper soup. Who does not like it? I have never met a Nigerian who did not or does not enjoy pepper soup. Some like it really spicy and some not so much. I don’t mind the heat of the pepper soup, as far as the pepper soup spice gets into to meat; and to achieve that, I always marinate my meat and let it rest before cooking the soup
No Nigerian party is complete without pepper soup. Even in the warmer seasons, we eat pepper soup 🙂 It is a huge staple and also serves as an appetizer in Nigerian parties.
I love pepper soup, but anytime I have to make it, I make sure it is not really spicy because my ajebutters love it too and they can do without the excessive pepper. The pepper does not really make the pepper soup; what does for me is the spicies. You can blend in all the peppers you want, but if the spices do not permeate the meat; then it just ends up tasteless. For me, pepper soup spice usually comprises of Ehuru seeds i.e English nutmeg, uda, Aidan fruit and sometimes uziza.
I remember as a little kid, I used to drink beef or meat broth. I assumed it was my version of pepper soup 🙂 and my mother was happy to give me the broth whenever I asked for it.
In Nigeria one of the staple street foods is pepper soup. I don’t think there is street junction or corner without a pepper soup joint. My sister used to take me to one in Lagos and men! They made some with whole turkey wings and some with assorted meats which I absolutely loved! Chei(exclamation) 🙂
You may eat pepper soup with any side; from yam to rice. Personally, I enjoy mine with bulgur grain. You may also cook it until it is a little pottage like. I like mine very light and soupy.
- 2lbs of assorted meat(goat meat, cow foot, and shaki)
- 2tbsp of pepper soup spice(for marinating)
- 2-3tbsps pepper soup spice for cooking(you may use more or less)
- 6 ehuru seeds(toasted and grinded)(optional. I just like to add extra)
- 4 Habenero peppers or Ata-rodo
- I small onion
- 1-2 bouillon cubes
- 1tsp of crayfish
- salt to taste
- 1 medium to large Uyayak pod(Aiden fruit)(optional)
- ½ tbsp. of utazi
- 1tbsp of palm oil or vegetable oil
- Wash and drain meat
- toast the ehuru seeds in a pan and smoothly or roughly blend with the peppers and onions. Season the meats with salt, the blended mix, 2 tbsps. of the pepper soup spice and the bouillons.
- Work the blend and seasonings into the meat. Cover with a cling wrap and let it marinate for an hour; then transfer the meat into a soup pot. Start by cooking the cow foot first as it is a tougher meat. Once it is nearly or half way cooked, add the other meats and more water to the level of the meats; along with remaining 3 tbsps of pepper soup spice. Drop the uyayak pod into the soup mix and cook until the meat is tender. Add more pepper soup spice if needed. Once the meat is tender, stir in the crayfish oil and utazi. Check for seasonings and serve