Recipes / Nigerian / pepper soup

Nigerian Pepper Soup

Name: Nigerian Pepper Soup
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 4
Ingredients: 1 kg Goat meat, preferably bone-in, cut into chunks (or stewing beef); 1 large Onion, thinly sliced; 1 cube Chicken bouillon; 1 whole Scotch bonnet, finely chopped; adjust to taste; 1 tsp Ground black pepper; 15 g Fresh parsley or basil, chopped; 1 tbsp Nigerian pepper soup spice mix (optional); 0.5 tsp Salt, plus more to taste; 3 cloves Garlic, finely minced; 1 tbsp Fresh ginger, grated; 1 tbsp Ground dried crayfish (optional); 1.5 litres Water, plus more as needed

2 hr 15 min total15 min prepServes 4Ready to cook

Ingredients

1 kgGoat meat, preferably bone-in, cut into chunks (or stewing beef)

1 largeOnion, thinly sliced

1 cubeChicken bouillon

1 wholeScotch bonnet, finely chopped; adjust to taste

1 tspGround black pepper

15 gFresh parsley or basil, chopped

1 tbspNigerian pepper soup spice mix (optional)

0.5 tspSalt, plus more to taste

3 clovesGarlic, finely minced

1 tbspFresh ginger, grated

1 tbspGround dried crayfish (optional)

1.5 litresWater, plus more as needed

Method / 6 steps

Prepare the aromatics

Slice the onion, mince the garlic and grate the ginger. Finely chop the Scotch bonnet, starting with half if you prefer less heat. Cut the meat into evenly sized chunks, trimming any excess fat.

Step 2

Start the broth. Put the meat in a large saucepan with the onion, garlic, ginger, chicken bouillon, black pepper, ½ teaspoon salt and the Scotch bonnet. Pour in 1.5 litres water, adding a little more if needed to cover the meat. Bring to a boil, then reduce to a gentle simmer and skim any foam from the surface.

Simmer until nearly tender

Partially cover and simmer gently for 60–90 minutes, stirring occasionally. Add a little hot water whenever needed to keep the meat covered and the broth light and soupy. Older goat or tougher beef may need longer.

Add the pepper soup flavours

Stir in the pepper soup spice mix and ground crayfish, if using. Simmer for another 20–30 minutes, or until the meat is tender enough to yield easily to a fork. Total cooking time is usually 90–120 minutes, depending on the cut. If your spice mix contains salt, taste before adding any more seasoning.

Finish with herbs

Stir in the chopped parsley or basil and simmer for 2–3 minutes. Taste and adjust the salt, pepper and heat. Add a splash of hot water if the broth has reduced too much; pepper soup should have a light, plentiful broth.

Step 6

Serve hot. Ladle the tender meat and broth into bowls, distributing the herbs and onions between them. Serve on its own or with boiled yam, plantain or rice on the side.

Make-ahead notes

Cook once, eat calmer. Most dishes here hold well for a day or two; refresh herbs, citrus, and crunchy toppings right before serving.