Nigerian recipe
How to make Pepper soup
All of Nigeria, especially the south
A light, very spicy broth made with goat meat, chicken or catfish, chilli and fragrant local spices such as calabash nutmeg and scent leaves. It is served as a starter, in bars with a cold drink, and as a warming dish for people who feel unwell.
Ingredients
- 800 g goat meat or bone-in chicken pieces
- 1 onion, chopped
- 2 tablespoons ready-made pepper soup spice mix (from African shops), or 1 teaspoon each of ground ginger, ground coriander and ground nutmeg
- 1 or 2 fresh chillies, chopped, to taste
- 1 stock cube and salt
- About 1.5 litres water
- A handful of fresh basil or mint leaves (instead of scent leaves)
Method
- Put the meat, onion, stock cube and a little salt in a pot, cover and let it steam in its own juices for 10 minutes on a low heat.
- Add the water, the spice mix and the chillies, bring to the boil and simmer until the meat is tender: about 60 minutes for goat, 30 for chicken.
- Taste and add salt or more spice if needed.
- Stir in the torn basil or mint just before serving, and serve hot in bowls.
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