Nigerian Pepper soup or African pepper soup is a light hot soup prepared with varieties of meat and spicy peppers. Though pepper soup is enjoyed Worldwide, it originated from the West African Region.
- 2 lb. goat meat
- 1 lb. honeycomb/beef stripe
- 4 – 5 cups of meat broth (from cooking the meat)
- ½ bulb of onions (for boiling)
- 1-tablespoon salt
- 1 teaspoon Nigerian hot red pepper (ground)
- 1-tablespoon natural non-sodium pepper soup spice
- 2 tablespoon of dry utazi leaves (mainly sold in African stores that is if you live abroad like yours truly.)
- 2 pair of Knorr cubes (or 1½ tablespoons of Knorr powder.)
- 1 cup of chopped bell peppers (divide in to two; ½ for sautéing and ½ for garnishing)
- 1 oz. or 2 tablespoon of tiny chopped or minced onions
- 1 clove of garlic (minced)
- 1-tablespoon olive oil
- 1/3 cup of chopped spring onions and celery (basically a handful. Optional; for garnishing)
- Set stove on medium high. Add all the meat (goat meat and honeycomb) to a pot, add a half bulb of onions enough water until it is well over the meat, and start cooking. 30 minutes into cooking add one-tablespoon salt and 3 cubes of Knorr/ one-tablespoon Knorr powder). Keep adding water in between as you cook, and as the liquid reduces.
- After two hours of cooking remove goat meat, keep cooking the beef stripe for another 30 minutes or until it is tender. At every point in time ensure that water is well over the meat. (The goal is to have up to 4 cups of broths by the time the meat is ready.)
- As soon as the beef stripe is ready, turn off the heat, and gently remove the meat placing them on the same container where you had put the cooked goat meat.
- Then sieve the broth or the liquid from the meat with a colander. (This is to ensure a clearer broth, and wash the pot as well before proceeding to the next step.
- Place a clean pot on the stove and turn heat to medium – high, allow to warm up and add olive oil. As soon as it heats up add onions, garlic and one part of the chopped bell pepper, sauté for about 3 minutes or until onions becomes translucent. Then add all the broth (about 4 – 5 cups) to the pot. Gently add all the meat back to the pot as well. Add one more cup of water bringing the liquid in the pot to 5 – 6 cups. Stir in the ground red pepper, pepper soup spice, the remaining Knorr cube or one more teaspoon of Knorr powder.
- Cover the pot and allow to cook on medium, after 10-15 minutes of boiling add the washed dry Utazi leaves, cover and allow to simmer on medium for another 15 minutes. Taste to ensure flavors are how you love them. Add additional ground red peppers or any other spice to your satisfaction if so desired. Your pepper soup is ready. Serve with freshly boiled yam or white rice or boiled golden potatoes, top with fresh spring onions, celery, and bell peppers. Enjoy.
Usually, the beef stripe takes a little longer to cook, be patient. Meat cooking is way easier with a pressure cooker. For clarification, I added meat-cooking time as “prep time” because it isn’t active cooking time.
The pepper soup spice I used for this dish is a non-sodium spice that came directly from Nigeria. If you are using a salted pepper soup spice from an African store or any other market place, then be mindful of the salt you will be adding, and or if you will even be needing salt at all.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Appetizer
- Method: Stovetop
- Cuisine: Nigerian
Keywords: Pepper soup, soup, Nigerian soup, African pepper soup, Nigerian pepper soup, Spicy soup, African soup, Light soup, pepper soup recipe,