Yummy Cow Leg Pepper Soup Recipe
It has been raining cats and dogs in different parts of the country. Luckily our very own pepper soup, loved by many, is here to the rescue. Even after eating, it leaves a lingering sweet aroma that continues to remind you of the food love you’ve missed all these times.
- 1 cow leg cut in small pieces
- 1 large onion
- 4 seeds of Ehuru or calabash nutmeg
- 2 spoons ground fresh pepper (ata rodo)
- 2 seasoning cubes
- Cups of water to fill the top of the pot
- 4 Scent leaves (Washed and diced)
- For faster results, please pressure cook the cow leg with water, seasoning cube, salt, and onions.
- If you, however, do not have a pressure cooker, do not fret, just repeat the same process but in a regular pot.
- Cooking time should take about an hour or so depending on your type of stove/burner.
- While the cow leg is cooking, peel off the back of your ehuru seeds, place them in a dry skillet and let them roast for few minutes after this is done, take them out and either blend them or pound them with a mortar and pestle.
- When the meat is ready, add the ehuru, and check for seasoning (If you are one of those that like a little bit of oil in your pepper soup, now is the time to add a teaspoon).
- Add the pepper then cover and let it simmer for about another 10 minutes.
- Add the scent leaves and turn off your burner/stove.
- Serve with any side of choice.