A fiery, aromatic broth brimming with tender goat meat, scotch bonnet chillies, and a complex blend of indigenous spices that warm the body from the first sip.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: deep clay bowl
Garnishes: scent leaves, sliced scotch bonnet
Accompaniments: boiled yam, agidi
Instructions
-
1
Wash goat meat and place in a large pot with chopped onion, bouillon cubes, and salt. Add water and bring to a boil.
-
2
Cook on medium heat for 40 minutes until meat is tender.
-
3
Add pepper soup spice mix, ground crayfish, and whole scotch bonnet peppers.
-
4
Simmer for 20 minutes, allowing the spices to infuse fully.
-
5
Add scent leaves in the last 3 minutes. Adjust salt and serve hot in deep bowls.
Did You Know?
Pepper soup is the unofficial remedy for everything in Nigeria — colds, hangovers, heartbreak, and even Monday mornings.
Chef's Notes
Equipment Tips
- large pot
- mortar and pestle
- ladle
Garnishing
scent leaves, sliced scotch bonnet
Accompaniments
boiled yam, agidi
The Story Behind Pepper Soup
Pepper soup is one of Nigeria's oldest culinary traditions, rooted in the medicinal spice practices of pre-colonial communities. Every ethnic group has its own variation, from the Igbo's goat version to the Delta's catfish style. The spice blend varies by family lineage.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!