Recipe for Spicy Pepper Soup for the Weekend

Nigerian Pepper Soup is made with goat meat, assorted beef, and a mixture of local spices.

These flavours have withstood the ancient test of time in the culinary journey of Nigeria.

If you are a foodie like me and want just the perfect pepper soup for the weekend, then you have come to the right place. Check a few:

Ingredients:

1 kg assorted meat (goat meat, beef, tripe, or a mix)
1 large onion, chopped
2 tablespoons of local Nigerian pepper soup spice mix
4-5 Scotch bonnet peppers (Atarodo)
2 medium-sized ginger, minced (optional)
1 tablespoon ground crayfish
5-6 Cubes of yam (optional)
2-3 seasoning cubes or 2 tablespoons bouillon powder (you can adjust to taste)
1 teaspoon ground Uziza seeds
1/2 teaspoon ground alligator pepper
4-5 scent leaves, chopped
Salt to taste
6-8 cups water

Instructions:

Prepare the meat:

Wash the meat thoroughly and cut it into bite-sized pieces. Place the meat in a large pot.

Cook the meat:

Add the chopped onion, minced ginger, seasoning cubes or bouillon powder, and some salt to the pot with the meat. Add enough water to cover the meat and bring to a boil over medium-high heat.

Reduce the heat to medium-low and simmer until the meat is tender. This can take about 30-45 minutes, depending on the type of meat used.

Prepare the broth:

Once the meat is tender, add more water (about 6-8 cups) to the pot to create the soup.
Add the pepper soup spice mix, ground crayfish, ground Uziza seeds, and ground alligator pepper. Stir well.

Add the peppers and yam

Add the Scotch bonnet peppers whole for a milder heat or chopped for a spicier soup. Adjust the number of peppers to your heat tolerance.
Add your yam cubes (if using).

Simmer the Soup:

Allow the soup to simmer for an additional 15-20 minutes to let the flavours meld together and for the yam to cook. Taste and adjust the seasoning with salt and additional seasoning cubes if needed.