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Cat Fish pepper soup

Nigerian Pepper Soup

Many times, people enjoy African pepper soup for its sweetness and its zesty outburst of flavors, without having half the knowledge about its numerous medicinal benefits derived from the spices, but with the full knowledge of the magical curativeness immersed in every simmer of the pepper soup, it could make for one of the best African dishes ever and possibly the most sought after.

Many times, people enjoy pepper soup for its sweetness and its zesty outburst of flavors, without having half the knowledge about its numerous medicinal benefits derived from the spices, but with the full knowledge of the magical curativeness immersed in every simmer of the pepper soup, it could make for one of the best African dishes ever and possibly the most sought after.

Nigerian Pepper Soup

Many times, people enjoy pepper soup for its sweetness and its zesty outburst of flavors, without having half the knowledge about its numerous medicinal benefits derived from the spices, but with the full knowledge of the magical curativeness immersed in every simmer of the pepper soup, it could make for one of the best African dishes ever and possibly the most sought after.

  • 2 pounds chicken / catfish / cow leg / offal
  • 4 seeds Calabash nutmeg (Ehiri/Ehuru) (ground)
  • 3 cubes Maggi seasoning
  • 2 cloves garlic (minced)
  • 2 medium onions
  • 2 tablespoons Scent leaves (dry uziza leaves)
  • Red chili pepper / habanero pepper (to taste)
  • Salt (to taste)
  • 1/2 gallon water (approximately)
  1. Wash and prepare chicken, goat meat, offal or cow leg.

  2. On medium-high heat, place meat into the pot and add water to reach the level of the contents of the pot.

  3. Add Maggi cubes, garlic, onions, and ground spices.

  4. Add chili or habanero peppers and salt to taste.

  5. Cook on medium-high heat till meat is tender and cooked through.

  6. Add scent leaves for a sweet aroma and flavouring. Cook for two minutes, and the peppersoup is ready.

Nigerian Pepper Soup is best served hot with agidi or white rice or boiled yam, whichever you prefer.

The variety of meat comes with its own texture and some may require more heat or cooking time than the others, for instance when cooking chicken you likely have no worries unlike when cooking with offals. The offal comprises of liver, intestine, shaki and other parts and they do not all have the same toughness as the shaki so it is advisable to boil the shaki separately to soften properly before adding to the rest. It is advisable to cook the cow leg with a pressure cooker as this will save you time and gas or electricity and soften it quicker. When cooking with catfish, it is advisable to grab the pot by the handle and shake gently from side to side so all the contents and ingredients in the pot will mix together instead of using a stirring spoon, in order to avoid breaking the fish into pieces.

If using fish, remember not to cook the fish for too long so it won’t become too tender. Always add the scent leaves last and let it cook for just a minute as it does not need to be too tender as well. Many times, people enjoy pepper soup for its sweetness and its zesty outburst of flavors, without having half the knowledge about its numerous medicinal benefits derived from the spices, but with the full knowledge of the magical curative qualities immersed in every simmer of the pepper soup, it could make for one of the best African dishes ever and possibly the most sought after.

Now that you’ve learned how to cook pepper soup, visit the rest of our blog entries to get more tasty African recipes!