Nigerian Pepper Soup

Why You’ll Love This Recipe

You’ll love Nigerian Pepper Soup for its bold, peppery flavor and versatility. It’s easy to prepare with just a few ingredients and works with a variety of meats or seafood. The combination of local spices and herbs gives the soup a unique, unmistakable flavor that is both soothing and satisfying. It’s also low in carbs and gluten-free, making it a healthy and wholesome option.

Ingredients

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

• Goat meat, chicken, catfish, or assorted meats
• Onions, chopped
• Scent leaves or basil (optional, for aroma)
• Scotch bonnet or habanero pepper
• Calabash nutmeg (ehuru), ground
• Uziza seeds or grains of selim (optional)
• Seasoning cubes or bouillon
• Garlic (optional)
• Ginger
• Salt
• Water

Directions

1. Wash and season the meat or fish with salt, chopped onions, ginger, and seasoning cubes.
2. Add enough water to cover the meat and bring to a boil.
3. Reduce heat and simmer until the meat is tender (time will vary depending on the protein used).
4. Once meat is tender, add ground pepper soup spice mix (including calabash nutmeg, uziza, etc.).
5. Add blended or finely chopped scotch bonnet pepper for desired heat level.
6. Simmer for another 10–15 minutes to allow the flavors to meld.
7. Add chopped scent leaves or basil if using, and let simmer for 3–5 more minutes.
8. Taste and adjust seasoning if needed, then serve hot.

Servings and timing

Serves 4–6 people.
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Variations

• Use catfish for a lighter, seafood version.
• Add yam cubes or plantains to make it heartier.
• Try using chicken, oxtail, or turkey neck for different flavors.
• Add crayfish for an umami-rich depth.
• Use lemon grass or bay leaves for extra fragrance.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 4 days.

To reheat:

• Warm on the stove over medium heat until simmering.
• Microwave in a covered bowl for 2–3 minutes, stirring halfway through.

For longer storage, freeze for up to 1 month. Thaw in the fridge overnight and reheat as usual.

FAQs

What meat is best for Nigerian Pepper Soup?

Goat meat is traditional and flavorful, but chicken, catfish, or assorted meats work just as well.

Is it supposed to be very spicy?

Yes, pepper soup is meant to be hot and spicy, but you can adjust the heat by using fewer scotch bonnet peppers.

Can I make this without pepper soup spices?

You can, but the signature flavor comes from the spice blend. You can buy or make your own at home.

What are pepper soup spices?

They typically include calabash nutmeg (ehuru), grains of paradise, uziza seeds, and sometimes cloves or ginger.

Can I use dried fish?

Yes, dried fish adds a smoky flavor and works well in pepper soup.

Is this soup good for colds?

Yes, it’s often used as a natural remedy for colds and congestion due to its spiciness and warmth.

What should I serve with pepper soup?

It’s often served alone or with boiled yam, plantains, rice, or bread.

Can I use store-bought spice mix?

Yes, store-bought Nigerian pepper soup spice blends are convenient and commonly used.

How do I make it less oily?

Trim excess fat from the meat or skim off any oil that rises to the top during cooking.

Can I use a pressure cooker?

Yes, a pressure cooker will reduce the cooking time and still deliver tender, flavorful meat.

Conclusion

Nigerian Pepper Soup is a vibrant, comforting dish that packs heat and bold flavors in every spoonful. Whether made with goat meat, chicken, or fish, it’s a satisfying soup that’s as nourishing as it is delicious. Perfect for chilly evenings or when you’re feeling under the weather, this beloved West African staple is sure to warm both body and soul.

Nigerian Pepper Soup

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Nigerian Pepper Soup is a hot, spicy, and aromatic broth made with goat meat, chicken, or fish and infused with traditional West African spices. It’s comforting, flavorful, and commonly served during cold weather or for its soothing, healing properties.

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

Ingredients

• 2 lbs goat meat, chicken, catfish, or assorted meats
• 1 medium onion, chopped
• 1–2 scotch bonnet or habanero peppers, blended or finely chopped
• 1 tsp ground calabash nutmeg (ehuru)
• 1 tsp ground uziza seeds or grains of selim (optional)
• 2 seasoning cubes or bouillon
• 1 tsp grated fresh ginger
• 2 cloves garlic, minced (optional)
• Salt to taste
• 6–8 cups water
• 1/4 cup scent leaves or basil, chopped (optional)

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Instructions

1. Wash and season the meat or fish with salt, chopped onions, ginger, garlic (if using), and seasoning cubes.
2. Add enough water to cover the meat and bring to a boil over medium-high heat.
3. Reduce heat to low and simmer until the meat is tender (30–45 minutes depending on the type of protein).
4. Add the ground calabash nutmeg, uziza, and blended scotch bonnet pepper to the pot.
5. Continue to simmer for another 10–15 minutes to allow the flavors to develop.
6. Add chopped scent leaves or basil, if using, and let simmer for an additional 3–5 minutes.
7. Taste and adjust seasoning as needed. Serve hot.

Notes

• Adjust spice level by increasing or decreasing the amount of scotch bonnet pepper.
• Use goat meat for a traditional version, or substitute with chicken or fish.
• Store-bought pepper soup spice mix can be used for convenience.
• Add yam cubes or plantains to make the soup more filling.
• Best served hot and fresh, especially during cold weather or for relief from congestion.

Nutrition

• Serving Size: 1 bowl
• Calories: 260
• Sugar: 2g
• Sodium: 680mg
• Fat: 14g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 1g
• Protein: 28g
• Cholesterol: 85mg