Nigerian Pepper Soup

Name: Nigerian Pepper Soup
Prep time: PT25 minutes
Cook time: PT1 hour 15 minutes
Total time: PT1 hour 40 minutes
Yield: 6
Cuisine: Nigeria
Ingredients: 800g undefined Goat meat (cubed, bone-in or boneless) or Catfish (cleaned and cut into steaks) (If using goat meat, ensure it's cut into bite-sized pieces. For catfish, ensure it's thoroughly cleaned to remove slime.); 3 tbsp undefined Pepper soup spice blend (This is a pre-made spice mix common in West African markets. It typically contains ingredients like uziza seeds, ehuru (calabash nutmeg), uziza leaves, uda (negro pepper), and ginger. If unavailable, you can create a similar blend.); 2-3 undefined Scotch bonnet peppers (Adjust to your spice preference. Finely chopped or blended into a paste.); 1 medium undefined Onion (Roughly chopped or blended.); 1/2 cup, chopped undefined Uziza leaves (fresh or dried) (Adds a unique peppery and slightly bitter flavor. If using dried, rehydrate them briefly in warm water.); 1/2 cup, chopped undefined Scent leaves (Nchuanwu) (Provides a distinct aromatic, basil-like flavor. If unavailable, a mix of basil and mint can be a substitute, though the flavor will differ.); 1.5 - 2 liters undefined Water (Start with 1.5 liters and add more as needed to reach desired broth consistency.); to taste undefined Salt; 1-2 undefined Stock cubes (optional) (For an extra layer of savory flavor, if desired.)

A deeply aromatic and invigorating spicy broth, traditionally made with goat meat or catfish, celebrated nationwide for its warming and healing properties.

準備時間25 minutes

調理時間1 hour 15 minutes

合計時間1 hour 40 minutes

分量6

難易度Easy

2件の編集· Feb 8

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Nigerian Pepper Soup - Nigeria traditional dish

🧂 材料

800g Goat meat (cubed, bone-in or boneless) or Catfish (cleaned and cut into steaks)(If using goat meat, ensure it's cut into bite-sized pieces. For catfish, ensure it's thoroughly cleaned to remove slime.)
3 tbsp Pepper soup spice blend(This is a pre-made spice mix common in West African markets. It typically contains ingredients like uziza seeds, ehuru (calabash nutmeg), uziza leaves, uda (negro pepper), and ginger. If unavailable, you can create a similar blend.)
2-3 Scotch bonnet peppers(Adjust to your spice preference. Finely chopped or blended into a paste.)
1 medium Onion(Roughly chopped or blended.)
1/2 cup, chopped Uziza leaves (fresh or dried)(Adds a unique peppery and slightly bitter flavor. If using dried, rehydrate them briefly in warm water.)
1/2 cup, chopped Scent leaves (Nchuanwu)(Provides a distinct aromatic, basil-like flavor. If unavailable, a mix of basil and mint can be a substitute, though the flavor will differ.)
1.5 - 2 liters Water(Start with 1.5 liters and add more as needed to reach desired broth consistency.)
to taste Salt
1-2 Stock cubes (optional)(For an extra layer of savory flavor, if desired.)

👨‍🍳 作り方

1
Prepare the meat or fish. If using goat meat, rinse it thoroughly under cold water. If using catfish, rinse and pat dry.
⏱️ 5 minutes
2
In a large pot, combine the goat meat (if using) with the chopped or blended onion, salt, and optional stock cubes. Add just enough water to cover the meat (about 500ml). Bring to a boil over medium-high heat.
⏱️ 5 minutes
3
Reduce the heat to medium-low, cover the pot, and simmer the goat meat until it begins to soften. This can take 45-60 minutes. Check periodically and add a little more water if it becomes too dry. If using catfish, you will skip this initial simmering step and add it later.
⏱️ 45-60 minutes
4
Once the goat meat is tender (or if you are starting with catfish), add the remaining water (1-1.5 liters) to the pot. Bring the broth back to a gentle boil.
⏱️ 5 minutes
5
Stir in the pepper soup spice blend and the finely chopped or blended scotch bonnet peppers. If using catfish, add the fish steaks to the pot now. Ensure the fish is submerged in the broth.
⏱️ 2 minutes
6
Reduce the heat to medium and let the soup simmer gently for about 10-15 minutes. This allows the flavors to meld and the spices to fully infuse the broth. The broth should become fragrant and slightly thickened. If using catfish, simmer until the fish is cooked through and flakes easily, about 10-12 minutes.
⏱️ 10-15 minutes
7
Taste the broth and adjust seasoning with salt if necessary. The soup should have a bold, spicy, and aromatic flavor profile.
⏱️ 2 minutes
8
Just before serving, stir in the chopped uziza leaves and scent leaves. Simmer for another 1-2 minutes to release their fresh aroma and flavor.
⏱️ 2 minutes
9
Ladle the hot pepper soup into bowls, ensuring each serving has a good portion of meat or fish. Serve immediately.

調理履歴を記録する

💡 プロのコツ

✓The quality and blend of your pepper soup spice are crucial for authentic flavor. Seek out a reputable source or make your own.
✓The aroma should be intensely fragrant from the spices and fresh herbs.
✓This soup is widely believed to have medicinal properties, aiding digestion and providing warmth.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Catfish Pepper Soup: Use only catfish, adjusting simmering time accordingly.
Assorted Meat Pepper Soup: Incorporate a mix of goat meat, tripe, shaki (shredded tripe), and other offal.
Goat Head Pepper Soup: A richer, more gelatinous version using a goat's head.
Add other vegetables like yam, plantain, or cocoyam for a heartier soup.