Pepper soup is a delicious soup originated from the West part of Africa. A very popular soup in Nigeria and Ghana. This spicy soup is mostly light, watery texture.
Pepper soup brings people together because it is a crowd-pleaser! It is hard to refuse a bowl of pepper soup. Pepper soup are best served hot with boiled white yams (I mean African yam tuber). In other words you can easily serve pepper soup by itself! On the other hand, this pepper soup are perfect with Nigerian Agidi (corn flour jello). Another key point: this dish is best enjoyed while it a little hot or warm.
Growing up, a party was never complete without pepper soup. As in your wedding is not complete without pepper soup on the menu. As in your 60th birthday aint shiii without pepper soup. Baby shower - baby who? Bar mitzvah... where? You get the point.
Here is how I Make pepper soup with assorted cow meat. I have used the phrase ‘Assorted cow meat’ on several parts of this food blog. If you don’t understand what I mean, here is an explanation.
Listen, you will never forget an authentic Nigerian pepper soup experience. This is a Nigerian experience on a plate!
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Today’s Nigerian pepper soup recipe is the crowd-pleasing Nigerian goat meat pepper soup with yam. It is meaty, tasty, satisfying, and packed with Nigerian aromatic flavors. Pepper soup is crazy hot, but finger-licking is good!
Typically the ingredients you choose will depend on what you want, for instance, the type of meat you want.
Amazingly, this pepper soup recipe requires only a few ingredients!
I want to talk about the assorted meat recipe I have come to learn, in the last few years that several recipes exist. This one, however, is made with assorted meat. We have different recipes in Nigeria that are made with different kinds of meat and fishes.
Here's a vegan take on this classic soup:
Vegan Pepper Soup Recipe
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Key Ingredients for Nigerian Pepper Soup
Aside from the ultimate Nigerian pepper soup spice, which is an absolute MOST in any authentic Nigerian pepper soup, you will also need some vegetables like onions, bell pepper(s), and fresh bonnet peppers. It is important to remember that scotch bonnet peppers are extremely hot/spicy, and you can also substitute them with other spicy peppers such as jalapenos, etc.
Note that the flavor of the pepper soup spice is intended to make this dish super spicy and hot; it is always recommended to add it in small increments. You can always add more if needed. For instance, when making this recipe, I used about 2+ tablespoons. In reality, you are responsible for making your pepper soup as spicy as you want. Personally, I try not to make them as hot because my kids love to eat them with us sometimes.
An authentic Nigerian pepper soup spice combined and finely ground African calabash nutmeg (known as Ehuru in Igbo/Ibo language), grains of Selim (known as Uda in Igbo/Ibo language), grains of paradise, also known as alligator pepper, and other native spices. Instead of trying to gather all the herbs and spices individually, I recommend buying authentic, already-made Nigerian pepper soup spice from an African store near you or Amazon.
Ensure to use a high-quality all-natural Nigerian pepper soup spice. Basil is optional; it replaces fresh scent leaves and will add some freshness to this recipe!
There are many brands of beef seasoning spices in Nigeria, you can use anyone. The glass plate contains a seasoning cube and paprika powder.
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According to Jessica Harris’ The Africa Cookbook a traditional pepper soup spice mixture contains atariko, uda, gbafilo, uyayak, rigije and a little ground ginger. Apart from the ginger I have to admit I have never heard of these spices. The substitute spice mixes that I have found are very similar, and using what I had at home I came up with the pepper soup recipe below. My spice mix omits Sechuan pepper, which Harris’ recipe and some others include. I didn’t have any and couldn’t find it in the store, so I added a couple of fresh scotch bonnet peppers (habanero) to my soup instead.
All of the above spices are used to flavor pepper soup.
Here are some of the common spices for pepper soup, I've labeled some in the photo above.
Health Benefits and Uses
Pepper soup is usually made with a combination of hot spices and herbs that are beneficial to your health. This soup is ideal for cold weather; some of the spices and herbs used in preparing this soup contain antioxidants that are natural remedies for colds and flu!
African pepper soup is perfect for new moms; authentic Nigerian pepper soup is one of those indigenous/traditional foods to prepare for new mothers!
The soup is great for a cold winter’s day, to ease a flu out of your body, or to set fire to a broken heart.
Step-by-Step Cooking Instructions
Nigerian goat meat pepper soup is easy to cook and perfect for beginner cooks. If you are just starting to explore Nigerian cuisine, don’t be afraid of this dish, you can still get this result. This goat meat and yam pepper soup is super flavorful and tasty from the herbs, spices, and goat meat.
1. Gather Your Ingredients
It is essential to ensure you have all your ingredients before making this recipe. 4- 5 LBS.
2. Wash, Cut, and Blend the Vegetables
Wash and cut the bell pepper(s) and onion(s) and add them to your blender. Also, wash the scotch bonnet peppers and add to the blender. Finally, add the dry crawfish to the blender, add water, and blend until smooth. Blend ginger, onion, habanero pepper, garlic with ½ cup of water in a blender, set aside.
3. Wash and Clean the Goat Meat
It is crucial that you wash and clean your goat meat properly. I recommend never cooking your goat meat from frozen. If you have frozen meat, thaw it and then wash it. Ensure your fresh goat meat is at room temperature before cooking your pepper soup. Then, place the meat in a clean, big pot ready to cook. Assorted goat meat on the other plate.
4. Cook Your Nigerian Goat Meat Pepper Soup, Starting with the Meat
Pour all the blended ingredients on the goat meat, add the salt and the Knorr Bouillon Chicken seasoning, cover, and cook. As the goat meat boils, it will start to release some water. After 10 - 15 minutes, stir to ensure that all the ingredients are combined. Then cook on medium for the next 30 minutes. Start cooking the meat with some simple ingredients. Cook the meat for just 10 minutes then add about 3 cups of water and cook for 30-50 minutes until the meat becomes tender and easy to chew.
5. Prep the Yam
Wash, peel, and cut your African yam tuber into sizeable chunks. Remember to keep the yams in cold water as you cut them so they do not change color. Wear gloves to cut/peel the yam to avoid discomfort/itching. It is best to prep your yam while the meat cooks.
6. Add Pepper Soup Spice and Water
After 30 minutes of cooking the meat on medium heat, you are ready for the next step. Grate in some fresh ginger and mix well. Then add water and the Nigerian spice and mix well to combine everything. If you are using oil, now is the time to add it (I added a tablespoon of olive oil). Stir everything again, cover the pot, and cook for another 35 - 45 minutes for infusion of flavors. Then taste for flavors and adjust as necessary.
7. Add the Yam and Finish Cooking (optional)
This step only applies to you if you wish to add African yam tuber to your pepper soup, as I did. First, ensure that the goat meat is fully cooked and tender before you add the yams. Note that yams cook very quickly and will typically cook according to size. Drain the water from your yam and add them, stir, cover, and cook for 10-20 minutes until done. Add sliced/cut basil leaves, taste for flavors, and finish cooking. I used for this dish is a non-sodium spice that came directly from Nigeria.
If you plan to meal-prep your pepper soup, you may not need to add yam to it. I would rather suggest boiling your African yam tuber separately. Wondering where to get an African Yam Tuber? I suggest grabbing yours from an African store for freshness.
Variations
Pepper soup varies from country to country, region to region.
Chicken Pepper Soup
Step 1: In a large stockpot, combine the chicken, 2 cups water, 1 tablespoon pepper soup spice, the ground crayfish, 1 lemongrass bundle, a pinch of dry pepper, and the salt. Stir well and bring to a boil over medium-high heat.
Step 2: When the liquid has reached a boil, add the remaining 8 cups water and the rest of the pepper soup spice mix. Simmer steadily on medium to medium-low heat until the meat is tender, but not yet falling off the bone, about 30-40 minutes.
Step 3: Add the remaining lemongrass and lime leaf, and take off the heat. Let infuse for 5-10 minutes before serving. Taste broth and adjust seasoning dry pepper and salt. Finish with the basil and a drizzle of palm oil, and serve with boiled yam, plantains, or potatoes.
Vegan Pepper Soup
Yes! Anything is possible without animal protein. Over the course of my plant-based journey, I've realized that seasoning and texture will have you forgetting all about the meat. In this dish, the seasoning is so important to evoke those sensory reactions.
Typically the most sought after pepper soup is goat meat. Goat, when cooked down, has that soft fall off the bone texture. I replicated that with fresh oyster mushrooms. It has that tough outside layer with soft chewy inner. The addition of wood ear mushrooms gives that extra crunch/bite that. When combined the two mushrooms give that much-needed texture to complete the dish.
Serving and Storage
This goat meat pepper soup and yam (I mean African yam tuberI is a combo made in heaven! Nothing is better than yam pepper soup! Pepper soup is usually served as an appetizer in most Nigerian restaurants and homes like mine (your girl is a pepper soup fancier, don’t judge). More people gravitate towards it during chilly weathers but in reality it is enjoyed all year round in Nigerian and beyond.
Perfect for meal prep. I like making this recipe and then packing it away in freezer-friendly containers and into my freezer, especially during the cold season.
Assuming you made more than your anticipated guest count, I recommend refrigerating your pepper soup, max 3 days. Afterward, you can put it away in the fridge.
Pepper Soup Spice Mix Recipe
Step 1: Toast the spices in a dry skillet on medium- to medium-low heat, stirring frequently until fragrant, about 5-6 minutes. Remove from the heat and let cool completely.
Step 2: Powder in a spice grinder or mortar and pestle until finely ground. Store in an airtight jar in a cool pantry or the freezer, where it will last for several months.
Additional Tips
- Ensure to use a high-quality all-natural Nigerian pepper soup spice.
- This is not everybody’s bowl of soup. To like Nigerian pepper soup you have to have a really hot tongue. I have had pepper soup in Nigeria that made me cry and sweat at the same time.
- De-shell the calabash nutmeg (Ehu) then go ahead and blend/pound together with the uziza seeds and half cup of crayfish.
- Slice the onions and utazi leaves and set aside in a plate.
- Wash the meat and season with a teaspoon of beef seasoning, a teaspoon of salt, half cup of sliced onions and 1 seasoning cube).
- Once the meat boils for 10 minutes add 3 cups of water to it and cook till it becomes tender and chewable.
- Add the pepper soup spice, the ground ehu, uziza, crayfish, and remaining onions.
- Add a teaspoon of Paprika and allow it to boil for 3 minutes.
- Add the sliced utazi, salt and (ordinary) pepper to taste.
- If you happen to have whole seeds (ex.
- In a Dutch oven pot, heat oil over medium heat.
- To can time and I started cooking my meat on slow cooker while I am working.
- Assorted meat.
- Nigerian Pepper soup seasoning mix (optional).
- Optional tools: 360 cookware pot. Check them out if you are interested in this vapor cooking technology.
- Add the Paprika - a teaspoon. Paprika is a spice made from the dried fruit of red bell pepper.
- Add the sliced utazi, salt and (ordinary) pepper to taste.
- You can serve alone with a chilled bottle of your favorite drink.
- Why not try this out in your kitchen and tell me all about it?
- You could make assorted meat pepper soup using this recipe.
- Blend all the spices in a spice grinder or by hand using a mortar and pestle.
- Cut the chicken into smaller pieces.
- Place in a pot with 500 ml of the water, the pepper soup spice mix, the dried chilli, the fresh habaneros and the Maggi cubes. Bring to a boil.
- Do you eat pepper soup? If not, what is your favorite soup? If you like video recipes, then be sure to head over to my YouTube Channel.
- Peppersoup is one of the most delicious Nigerian foods.
- NOTE: Uziza seeds are very pepperish, be sure to taste before adding scotch bonnet. Use pepper at your discretion.
Recipe Card
Course: Side Dish
Cuisine: Nigerian Cuisine
Servings: 4 People
Calories: 529 kcal
Ingredients:
- 1 kg assorted meat goat or cow
- 3 Seeds of Ehu
- Scent leaves a handful
- Sliced Utazi Leaves optional(to taste)
- 2 stock cubes
- 3 Tablespoons of ground crayfish optional
- 1 Cup Sliced onions
- Salt and pepper to taste
- 1 teaspoon Beef seasoning spice
- 2 garlic cloves
- Half-finger of ginger
- Half teaspoon lion Peppersoup spice
- Teaspoon Paprika
Instructions:
- Pound or blend the ginger and garlic together.
- Slice the onions and utazi leaves and set aside in a plate.
- Wash the meat and season with a teaspoon of beef seasoning, a teaspoon of salt, half cup of sliced onions and 1 seasoning cube).
- Once the meat boils for 10 minutes add 3 cups of water to it and cook till it becomes tender and chewable.
- Add the pepper soup spice, the ground ehu, uziza, crayfish, and remaining onions.
- Add a teaspoon of Paprika and allow it to boil for 3 minutes.
- Add the sliced utazi, salt and (ordinary) pepper to taste.
