Nigerian Pepper Soup

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Nigerian pepper soup is a deeply aromatic, clear spiced broth that is consumed for everything from hangovers to colds to celebrations. Its unique flavour comes from the pepper soup spice blend — including calabash nutmeg, grains of selim and African nutmeg — which gives it an unmistakable musky warmth unlike any other cuisine. It is commonly made with goat meat, catfish or chicken.

Ingredientes

Sirve 4

• 800 ggoat meat(bone-in, cut into pieces)
• 2 tbsppepper soup spice mix
• 1 tspground crayfish
• 2scotch bonnet peppers(whole or blended)
• 1 mediumcebolla(chopped)
• 1 litrewater
• 2 cubesstock cube
• 1 small bunchfresh utazi leaves(or fresh mint)
• 1 tspsalt

Instrucciones

1. 1

   Parboil meat

   Place goat meat in a pot with onion and salt. Add enough water to cover. Boil 20 minutes to remove impurities. Drain.

2. 2

   Cook with spices

   Return meat to pot. Add 1 litre fresh water, pepper soup spice, crayfish, scotch bonnets and stock cubes.

3. 3

   Simmer

   Bring to a boil, then simmer covered for 35–40 minutes until meat is tender. Add water if needed to maintain broth level.

4. 4

   Finish

   Taste and adjust seasoning. Add utazi leaves for last 5 minutes of cooking.

5. 5

   Servir

   Serve hot as a starter, with agidi, boiled yam, or on its own as a restorative broth.

Variaciones

• •

  Use catfish (point and kill) for a popular coastal variation.

• •

  Chicken pepper soup is a lighter, common version.

• •

  Vegetariano: reemplace la proteína con champiñones ostra rey asados, tofu ahumado o garbanzos cocidos — ajuste el condimento ligeramente hacia arriba para compensar.

• •

  Más picante: agregue un chile fresco finamente picado o una cucharadita de pimienta Alepo/Urfa molida a los aromáticos para un calor cálido y estratificado en lugar de un golpe agudo.

Almacenamiento

Refrigerate for up to 3 days. Reheat to a full boil before serving.

Preguntas frecuentes