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Nigerian Pepper Soup Recipe

Why It Works

  • Toasting the spices earlier than grinding develops their flavors. 
  • A home made mix of spices delivers extra taste than a store-bought combine.
  • Utilizing skin-on, bone-in hen produces a deeply flavorful soup with a wealthy texture.

Pepper soup―a comforting Nigerian soup seasoned with a spice mix and contemporary lemongrass―is standard year-round, loved throughout the nation and served by avenue meals distributors in bars and eating places from the wet season (March to November) to harmattan (November to March), the dry season that begins with dust-laden winds blowing over the nation from the Sahara. The title is a misnomer as a result of the soup is not essentially outlined by a pepper-forward taste profile―the flavors are way more advanced, with nutty, bitter, woodsy, and floral notes, in addition to heat. 

This one-pot dish marries a deeply-flavored broth with a protein. For meat, it’s widespread to make use of hen (stewing hens, as a substitute of broilers, are most well-liked for his or her fuller taste), goat, or cow’s foot, together with an assortment of offal, reminiscent of tripe, intestines, liver, and kidney. As for seafood, you’ll see variations made with tilapia, catfish, croaker, snapper, or dried fish. There are locations that even provide ‘point-and-kill’ choice, the place you’ll be able to choose dwell catfish from a tank and have or not it’s ready to order―entire, lower into chunks, head included or eliminated, with herbs, and with various spice ranges, based on your tastes. After which there’s occasion pepper soup, generally made with a mixture of meat and offal, which is usually served as the primary course at Nigerian events. 

The broth is seasoned with a mix of normally two or extra indigenous spices (entire, crushed, or finely floor), like erhe (calabash nutmeg), urheri/uda (grains of Selim), alligator pepper (grains of paradise), umilo (cocoplum), and gbafilo (rough-skinned plum). As soon as you’ve got determined in your protein, it is merely a matter of mixing it with the spice mix, water, and herbs like lemongrass leaves, that are used as drugs and meals in Nigeria, integrated into tonics, tea, broths). Rising up, my mum typically added lime leaves (not a standard addition however one which pairs nicely). Others like so as to add some heft to their broth by incorporating tomatoes, onions, and contemporary chiles. To complete, it’s widespread so as to add some shredded scent leaf (Ocimum gratissimum), an herb that is associated to mint and basil. 

Maureen Celestine / Severe Eats

My favourite model of pepper soup is from the Niger Delta area in southern coastal Nigeria, which is distinguished by the truth that it makes use of extra spices in its spice mix. After I was a child, my mum and grandma made varied variations of it, together with a thick, creamy soup referred to as ukodo, during which yams and/or unripe plantains are cooked straight within the broth seasoned with akaun (a local alkaline rock salt that contributes a barely mineral and earthy essence). Because the greens prepare dinner, they soften, yielding a pepper soup with a thicker, sauce-like consistency.

For the model beneath, which is made with hen and impressed by my mum and grandmother, I begin by mixing, toasting, and grinding spices―nutty erhe, smoky and musky urheri, fragrant and spicy alligator pepper with notes of ginger, pepper and cardamom, and nutty-tasting umilo and gbafilo―to yield a deeply-flavored, full-bodied mix. As soon as that’s performed, I mix the hen, floor crayfish (a powder constructed from smoked and/or dried shrimp and prawns recognized regionally as crayfish), lemongrass leaves (I take advantage of stalks of lemongrass once I can’t discover the tall, skinny leaves), and the spice combine, together with water, in a pot. As quickly because the hen is tender, I end it with lime leaves and season with Nigerian dry pepper (you should utilize cayenne if in case you have it) and salt.

You possibly can mess around with the proteins. For those who’re utilizing tender hen (broilers), fish, or prawns and different seafood that take much less time to prepare dinner, I like to recommend cooking the soup low and sluggish and likewise including bones or shells to the pot to develop and focus the flavour. For seafood variations, I like to make use of prawn or shrimp inventory as a substitute of water. As soon as the flavour has developed, I pressure out the bones or shells, add the seafood, and simmer till cooked. 

At house, I really like serving pepper soup with frivolously salted boiled yam, just-ripe plantains, and lashings of thick, unrefined crimson palm oil―I extremely advocate you do the identical.

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