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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.

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)

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

Find it online: https://thefamilycooking.com/nigerian-pepper-soup-3/