Pepper Soup
Nigerian Pepper Soup is a flavorful and spicy dish commonly enjoyed in Nigeria and other West African countries. It is known for its rich combination of aromatic spices and peppers, which give it a distinctive taste. This soup can be made with various types of meat, such as goat, chicken, or fish, and is often served as a main course with a side of yam, plantains, or rice.
Equipment
- stock pot
- cutting board and knife
- Wooden spoon
- blender
- Ladle
- measuring cups and spoon
- serving bowl
Ingredients
- meat
- chili pepper
- nigerian curry powder
- cray fish
- garlic
- ginger
- onion
- bonnet pepper
- water
- salt to taste
- fresh herbs
Instructions
- In a large pot,Add the chopped onions and sauté until translucent.
- Add the grated ginger, minced garlic, ground chili pepper, Nigerian curry powder, and ground crayfish (if using). Stir well to combine.
- Add the meat pieces to the pot and cook until browned on all sides
- Pour in the water or broth, cover the pot, and let it simmer for about 30 minutes to 1 hour, or until the meat is tender.
- Add the chopped scotch bonnet peppers and season with salt to taste. Adjust the amount of chili pepper to your desired level of spiciness.
- Let the soup simmer for another 10-15 minutes to allow the flavors to meld together.
- Remove from heat and garnish with fresh herbs, such as scent leaves or uziza leaves.
- Serve hot as a main course with your favorite side dishes, such as boiled yam, plantains, or rice.
Video
Notes
Nigerian Pepper Soup is traditionally made with a combination of aromatic spices like ginger, garlic, and onions, along with a generous amount of chili pepper for heat.
The use of palm oil gives the soup a rich and distinctive flavor, but you can substitute it with vegetable oil if desired.
Adjust the amount of chili pepper and scotch bonnet peppers to suit your spice tolerance. If you prefer milder heat, reduce the amount of peppers used.
Feel free to customize the recipe by adding vegetables like ugu leaves (fluted pumpkin leaves) or spinach for added nutrition and flavor.
The soup is best enjoyed fresh and hot, as the flavors intensify over time.
Garnish the soup with fresh herbs like scent leaves or uziza leaves for added aroma and freshness.
Be cautious when handling and chopping the scotch bonnet peppers, as they can be extremely spicy. It's recommended to wear gloves or wash your hands thoroughly afterward.
Remember to adjust the seasoning, including salt, to your taste preference. Start with a small amount and add more if needed.
Nutrition
Serving: 120g
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