Pepper soup is one delicacy that indicates celebration in Nigeria, and is one of the
500 – 700g of assorted meats comprising: Goat meat, Beef, Saki, Pomo, Kidney, Liver, Heart, Lung and Cow leg
Fresh or dried scent leaf/nchawu
2 or more cooking spoons of ground pepper soup spices
2 Red onions (chopped)
5 – 7 pieces of Ata rodo (pepper)
2 tablespoons of vegetable oil
1. Cut all the meats into bite sized pieces and separate the offals into a different pot.
2. Blend all the ata rodo (scotch bonnet/habanero), onions and ginger, then add to the pot.
3. In the pot containing the offals, chop half of a red onion and add to the pot. Then, add salt and seasoning cubes. Let this boil under high heat till the offals are cooked.
4. Once the offals are cooked, pour the contents into a sieve to drain off the stock. Check on the meats, which should be boiling at this time.
5. Add the offals into the pot and allow to cook for 10 minutes. Then add more ground pepper.
6. Lower the heat and let it cook for another 10 – 15 minutes. This is to allow the meats season properly.
7. While the pot is simmering on low heat, chop finely the handful of scent leaf and basil. Then add the Olive oil to the mixture to give the soup some sheen.
8. Once simmering is done, increase the heat and add hot water in the pot, stir, let it boil for 2 minutes and taste. If the spices are still too strong, add water again, wait for two minutes and taste. Repeat this process until you get to a taste level that you like.
9. Re-season with salt and seasoning cubes to taste.
10. Add the chopped vegetables and stir to combine, till the vegetables turn a dark green colour.
Your peppersoup is ready! Serve hot!