Nigerian Pepper Soup
A deeply aromatic and invigorating spicy broth, traditionally made with goat meat or catfish, celebrated nationwide for its warming and healing properties.
🧂 Ingredients
- 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.)
👨🍳 Instructions
- 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.
💡 Pro Tips
- ✓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.
✨ Twist Ideas
Inspiration for your own version of this recipe
- 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.