Why You’ll Love This Recipe
Nigerian Pepper Soup offers a perfect balance of spice and flavor, ideal for warming you up on chilly days or adding some heat to any meal. The use of fresh scotch bonnet peppers, aromatic thyme, and the unique pepper soup spice mix creates a bold, savory broth. Whether you’re enjoying it with rice, yam, or on its own, this dish is sure to leave you craving more. It’s also incredibly versatile – you can use goat, beef, chicken, or even fish, allowing you to cater it to your personal preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 lb of meat (goat, beef, or chicken) or fish (catfish or tilapia)
- 2-3 scotch bonnet peppers (or to taste)
- 1 medium onion
- 1 tablespoon ground crayfish (optional)
- 2-3 cloves garlic
- 1 tablespoon pepper soup spice mix (or a blend of uziza seeds, calabash nutmeg, and alligator pepper)
- 2-3 sprigs fresh thyme
- 1-2 tablespoons of ground pepper (preferably African pepper)
- 1-2 tablespoons vegetable oil
- Salt to taste
- 4-5 cups water or broth
Directions
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Prepare the Ingredients: If using meat, cut it into pieces. For fish, clean and cut into desired portions. Blend the scotch bonnet peppers, onions, and garlic into a smooth paste.
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Boil the Meat or Fish: In a large pot, add the meat or fish, water or broth, and cook on medium heat for about 15-20 minutes or until tender.
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Add the Spices: Add the blended pepper mixture to the pot. Stir in the crayfish (if using), pepper soup spice mix, thyme, and ground pepper. Mix well and continue to cook for another 10-15 minutes, allowing the flavors to meld.
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Season and Serve: Taste and adjust seasoning with salt. Allow the soup to simmer for an additional 5 minutes, then remove from heat. Serve hot with rice, yam, or on its own.
Enjoy your flavorful Nigerian pepper soup!
Servings and Timing
- Servings: 4-6
- Preparation Time: 10-15 minutes
- Cooking Time: 30-40 minutes
Variations
- Fish Variation: You can make this dish with any fish such as tilapia, catfish, or even mackerel for a lighter option.
- Vegetarian Option: Skip the meat or fish and add more vegetables like spinach, carrots, or sweet potatoes for a hearty, vegetarian version.
- Spiciness Level: Adjust the amount of scotch bonnet pepper and ground pepper to suit your spice tolerance.
Storage/Reheating
- Storage: Allow the pepper soup to cool to room temperature, then transfer to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
- Reheating: Reheat on the stovetop over low heat or in the microwave. If the soup has thickened, you can add a little water or broth to achieve your desired consistency.
FAQs
1. Can I use other types of meat in this recipe?
Yes, you can use any type of meat such as beef, goat, or chicken. The cooking time may vary depending on the type of meat you use.
2. Can I make Nigerian pepper soup without fish or meat?
Yes, you can skip the meat or fish and make a vegetable version by adding a variety of hearty vegetables.
3. Is Nigerian pepper soup very spicy?
Nigerian pepper soup can be quite spicy, but you can adjust the level of spiciness by reducing the amount of scotch bonnet peppers and ground pepper.
4. Can I use frozen fish or meat for this recipe?
Yes, frozen fish or meat can be used. Just ensure that it is properly thawed before cooking for the best results.
5. What can I serve with Nigerian pepper soup?
Nigerian pepper soup can be enjoyed with rice, yam, boiled plantains, or even as a standalone dish.
6. Can I use other spices if I don’t have pepper soup spice mix?
Yes, you can make your own blend with ingredients like uziza seeds, calabash nutmeg, and alligator pepper if you don’t have the pre-mixed version.
7. How long should I cook the meat or fish?
Cook meat for 15-20 minutes until tender. Fish will typically cook faster, in about 10-15 minutes.
8. Can I freeze Nigerian pepper soup?
Yes, you can freeze Nigerian pepper soup. Just ensure it’s completely cooled before transferring it to a freezer-safe container. It can be stored for up to 3 months.
9. What if I don’t have scotch bonnet peppers?
You can substitute scotch bonnet peppers with other hot peppers, such as habanero peppers, but the flavor will be slightly different.
10. Can I make Nigerian pepper soup ahead of time?
Yes, you can prepare Nigerian pepper soup ahead of time. Store it in the fridge and reheat when you’re ready to serve.
Conclusion
Nigerian Pepper Soup is a vibrant and flavorful dish that’s both satisfying and versatile. Whether you’re enjoying it for its taste or its health benefits, it’s a dish that can be easily customized to suit your preferences. The rich, spicy broth, combined with the tender meat or fish, will have you coming back for more. Give this recipe a try and enjoy a taste of Nigerian cuisine in the comfort of your own home
PrintNigerian Pepper Soup
Nigerian Pepper Soup is a flavorful, spicy dish made with meat or fish and an aromatic mix of herbs and spices. Perfect for cold weather or as a comfort food, it’s customizable to suit your taste. Whether made with goat, beef, chicken, or fish, this spicy broth will leave you craving more. It’s a great dish for family gatherings or when you need a natural remedy for colds.
- Prep Time: 10min
- Cook Time: 30min
- Total Time: 55min
- Yield: 4-6servings
- Category: soup
- Method: Stovetop
- Cuisine: nigerian
Ingredients
- 1 lb of meat (goat, beef, or chicken) or fish (catfish or tilapia)
- 2–3 scotch bonnet peppers (or to taste)
- 1 medium onion
- 1 tablespoon ground crayfish (optional)
- 2–3 cloves garlic
- 1 tablespoon pepper soup spice mix (or a blend of uziza seeds, calabash nutmeg, and alligator pepper)
- 2–3 sprigs fresh thyme
- 1–2 tablespoons ground pepper (preferably African pepper)
- 1–2 tablespoons vegetable oil
- Salt to taste
- 4–5 cups water or broth
Instructions
- Prepare the Ingredients: Cut the meat into pieces if using meat, or clean and cut the fish into portions. Blend the scotch bonnet peppers, onions, and garlic into a smooth paste.
- Boil the Meat or Fish: In a large pot, add the meat or fish, water or broth, and cook on medium heat for about 15-20 minutes until tender.
- Add the Spices: Stir in the blended pepper mixture, crayfish (if using), pepper soup spice mix, thyme, and ground pepper. Mix well and continue to cook for another 10-15 minutes.
- Season and Serve: Taste and adjust seasoning with salt. Let the soup simmer for an additional 5 minutes before removing from heat. Serve hot with rice, yam, or on its own.
Notes
- You can make this dish with tilapia, catfish, or mackerel for a lighter option.
- For a vegetarian version, add more vegetables such as spinach, carrots, or sweet potatoes instead of meat or fish.
- Adjust the amount of scotch bonnet pepper and ground pepper to suit your spice tolerance.
- Frozen fish or meat can be used, but ensure it is properly thawed before cooking.
- Can be stored in the fridge for up to 3-4 days.
