Nigerian Pepper Soup

Why You’ll Love This Recipe

You’ll love Nigerian Pepper Soup because it’s simple to prepare, warming, and packed with authentic African flavors. The spice blend — typically featuring uziza seeds, ehuru (calabash nutmeg), and chili — gives the soup a rich, earthy depth. It’s naturally low in fat, gluten-free, and customizable with your favorite protein. Whether served with rice, yam, or eaten alone, this dish delivers comfort in every spoonful.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Goat meat, beef, chicken, fish, or assorted meats (cleaned and cut into pieces)
• Pepper soup spice mix (uziza seeds, ehuru/calabash nutmeg, and alligator pepper)
• Scotch bonnet peppers or chili powder
• Onions, chopped
• Garlic, minced
• Ginger, grated
• Seasoning cubes or bouillon powder
• Salt to taste
• Scent leaves or basil (for garnish)
• Water

Directions

1. In a large pot, add the meat or fish pieces, chopped onions, garlic, ginger, seasoning cubes, and salt. Add enough water to cover and bring to a boil.
2. Simmer on medium heat until the meat or fish is tender and flavorful.
3. Add the pepper soup spice mix and scotch bonnet peppers. Stir well and continue to simmer for another 10–15 minutes to allow the spices to infuse.
4. Taste and adjust seasoning with more salt or chili if desired.
5. Add chopped scent leaves or basil toward the end of cooking and simmer for 2–3 minutes.
6. Serve hot, garnished with extra herbs.

Servings and timing

This recipe serves 4–6 people.
Preparation time: 15 minutes
Cooking time: 45 minutes
Total time: 1 hour

Variations

• Goat meat pepper soup: The most popular version, rich and intensely flavorful.
• Catfish pepper soup: Also called “Point and Kill,” it’s lighter and perfect for seafood lovers.
• Chicken pepper soup: Milder and comforting, great for those who prefer less spice.
• Assorted meat version: Combines tripe, cow foot, and beef for a traditional festive soup.
• Plantain or yam addition: Add chunks of unripe plantain or yam to make it more filling.

Storage/Reheating

Store Nigerian Pepper Soup in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 1 month. Reheat gently over medium heat on the stove until hot. The flavors deepen over time, making leftovers even tastier.

FAQs

What is the main ingredient in Nigerian Pepper Soup?

The key ingredients are the pepper soup spice blend and your choice of meat or fish.

What gives Pepper Soup its unique flavor?

Traditional spices like uziza, ehuru (calabash nutmeg), and alligator pepper create its signature taste.

Can I make it less spicy?

Yes, simply reduce the number of scotch bonnets or chili used.

Can I use store-bought pepper soup spice mix?

Yes, pre-mixed spice blends are convenient and available in many African stores.

What is the best meat for Pepper Soup?

Goat meat is traditional, but you can use any protein — fish, chicken, or assorted meats all work well.

Can I add vegetables?

While not traditional, you can add small amounts of spinach, kale, or okra for variation.

What can I serve with Pepper Soup?

It’s delicious on its own or with rice, yam, boiled plantain, or agidi (corn pudding).

How do I make it thicker?

Allow it to simmer uncovered so the broth reduces slightly, intensifying the flavors.

Is Nigerian Pepper Soup healthy?

Yes, it’s light, low in fat, and packed with natural herbs and spices.

Can I make Pepper Soup ahead of time?

Yes, it tastes even better the next day as the flavors continue to develop.

Conclusion

Nigerian Pepper Soup is a warm, soul-soothing dish that showcases the rich spice heritage of West Africa. Whether made with meat or fish, it delivers deep, aromatic flavors and just the right amount of heat. Perfect for rainy days, festive occasions, or simply when you need comfort in a bowl, this timeless Nigerian classic never fails to satisfy.

Nigerian Pepper Soup

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Nigerian Pepper Soup is a spicy, aromatic broth made with meat or fish and infused with traditional African spices like uziza and ehuru. It’s a light yet bold dish enjoyed across Nigeria, loved for its rich flavor, warming heat, and soothing qualities.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4–6 servings
• Category: Soup
• Method: Simmered
• Cuisine: Nigerian

Ingredients

• 2 lbs goat meat, beef, chicken, fish, or assorted meats (cleaned and cut into pieces)
• 2 tbsp pepper soup spice mix (uziza seeds, ehuru, alligator pepper)
• 2 scotch bonnet peppers or 1 tsp chili powder
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 2 seasoning cubes or 1 tsp bouillon powder
• Salt to taste
• 6 cups water
• Scent leaves or basil, chopped (for garnish)

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Instructions

1. In a large pot, combine meat or fish, chopped onions, garlic, ginger, seasoning cubes, and salt. Add enough water to cover and bring to a boil.
2. Reduce heat and simmer until the meat or fish becomes tender and flavorful.
3. Stir in the pepper soup spice mix and scotch bonnet peppers. Continue simmering for 10–15 minutes to allow the flavors to blend.
4. Taste and adjust seasoning, adding more salt or chili if desired.
5. Add chopped scent leaves or basil during the final 2–3 minutes of cooking.
6. Serve hot, garnished with extra herbs. Enjoy alone or with rice, yam, or plantains.

Notes

• Use goat meat for the most traditional and flavorful version.
• Adjust chili levels to control the heat.
• For a richer broth, simmer longer to concentrate the flavors.
• The spice mix can be homemade or store-bought from African markets.
• Leftovers taste even better the next day.

Nutrition

• Serving Size: 1 bowl
• Calories: 220
• Sugar: 2g
• Sodium: 780mg
• Fat: 9g
• Saturated Fat: 3g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 1g
• Protein: 28g
• Cholesterol: 70mg