Nigerian pepper soup with assorted meat
A light, spiced Nigerian broth with assorted meat, ehu, ground crayfish, and aromatic leaves. Serves 4.
Nigerian pepper soup can be made with different meats and combinations of spices. This version follows a recipe using assorted goat or beef, with a light broth and the aromatic flavor of ehu.
Method
- 01
Prepare the meat and aromatics
Rinse and drain the meat. Crush or blend the garlic and ginger, and slice the onion; set half aside to add later.
- 02
Season and begin cooking the meat
Put the meat in a pot with the garlic, ginger, half the onion, salt, bouillon cube, and beef seasoning. Cook for about 10 minutes, stirring occasionally.
10 min - 03
Cook the meat until tender
Add the water and bring the liquid to a boil. Lower the heat and cook the meat for 30–50 minutes, or until tender and easy to chew. Keep an eye on the broth level as it cooks.
- 04
Add the spices and aromatic leaves
Remove the outer shells from the ehu seeds and grind them. Add the ehu, pepper soup spice, ground crayfish, paprika, and reserved onion. Simmer gently for 5–10 minutes. Add the scent leaves and serve hot.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.