Nigerian Pepper Soup

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Toast the ehuru, uda, uziza, grains of paradise and peppercorns in a dry pan for 2 minutes until fragrant, then grind to a powder. Sieve out any husks.

   Mark done Start 2 min timer

2. If using goat, put it in a pot with the onion, half the ground spice, the stock cubes and 1 teaspoon of salt, and cover with water.

   Mark done

3. Simmer 60 to 90 minutes until tender, topping up with hot water. Chicken needs 30 minutes; fish is added right at the end.

   Mark done Start 60 min timer

4. Blend the scotch bonnets, garlic and ginger with a splash of water and add it to the pot.

   Mark done

5. Add the ground crayfish, the remaining salt and 2 litres of water in total, and simmer 20 minutes.

   Mark done

6. Taste the broth. It should be clean, hot and thin — if it is dull, more spice and more salt.

   Mark done

7. If using fish, slide it in now and poach 8 minutes without stirring.

   Mark done

8. Stir in the remaining ground spice blend and the palm oil, if using, and take the pot off the heat.

   Mark done

9. Add the scent leaves, cover, and leave 5 minutes.

   Mark done

10. Serve very hot in bowls with lime, and with agidi or boiled yam alongside.

    Mark done

Chef’s Tips

• Half the spice early, half at the end. The aroma does not survive a long simmer.
• Keep it thin. Pepper soup is drunk, not spooned through.
• Fish goes in last and is never stirred.

Common Substitutions & Variations

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Boiled yam or agidi
• A cold beer
• Lime wedges

Storage & Reheating

Refrigerate up to 3 days and freeze 2 months. Add fresh scent leaves on reheating.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.