Nigerian Pepper Soup (Pepper soup)
Overview
Pepper soup is a light but fiery West African broth made with goat meat, catfish, chicken or offal. Its unique flavour comes from a spice blend that typically includes ground calabash nutmeg, alligator pepper, grains of selim and other local seeds, along with hot scotch bonnet peppers. Scent leaves or basil are added at the end. The broth is thin and very aromatic. It is enjoyed as a starter, at bars and celebrations, and as a remedy for colds, often eaten on its own.
History
Pepper soup is found across West Africa, particularly in Nigeria, Ghana and Cameroon. Its spices come from native plants that have been used for flavour and medicine for a very long time. In Nigeria it is closely linked with social gatherings and is often served to new mothers, who are believed to benefit from its warming spices.
Main ingredients
Goat meat or catfish, pepper soup spice mix, scotch bonnet, onion, scent leaves or basil, stock. The soup is built on spiced broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Fish and seafood soups · More soups from Nigeria
Recipe
Method
- 1
Simmer the meat with onion, salt and stock cube in the water until nearly tender (or bring water to boil for fish).
- 2
Add pepper soup spice and blended peppers.
- 315 min
Simmer for 15 minutes (fish just 10).
- 4
Add the leaves and serve hot.
- ✓
Serve. About 1h 15m from start to bowl.
Pictures
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
