If there’s one dish that unites Nigerians across regions, it’s pepper soup. It is spicy just like it sounds and is packed with aromatic herbs.
Nigerian pepper soup is that comfort food that always hits the spot. Whether it’s served at parties, in bars, or enjoyed right at home, it never disappoints. There are different types and everyone has their fave, but either way, it’s one of the easiest meals to prepare.
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What truly defines the type of pepper soup is the protein used. From goat meat to catfish, each variation brings its own flavour and personality to the table.
In this article, we’ll explore six popular types of Nigerian pepper soup, then show you one base recipe you can use for all, you just have to switch the protein!
The Six Types of Nigerian Pepper Soup
Goat Meat Pepper Soup: This is perhaps the most popular type. It is loved for its rich flavour.
Chicken Pepper Soup: A lighter version made with soft chicken (or hard local chicken if you prefer a richer stock).
Turkey Pepper Soup: It is similar to chicken but with a deeper, slightly smoky flavour. Turkey absorbs spices beautifully and makes a great pepper soup base.
Cow Leg Pepper Soup: It is known for its chewy texture. Cow leg (also called bokoto) gives the broth a rich thickness that’s absolutely satisfying.
Catfish Pepper Soup (Point and Kill): This variation is made with live catfish. It’s soft, slightly sweet, and pairs well with yam or agidi.
Assorted Meat Pepper Soup: This combines different parts of the cow: red meat, shaki (tripe), kpomo (cow skin), intestine, liver, and kidney.
Recipe for Nigerian Pepper Soup
Use this recipe for any of the above pepper soups. Just swap out the protein, adjust cooking time as needed, and enjoy!
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Ingredients
1kg of assorted meat or preferred protein
3 seeds of ehu (calabash nutmeg)
A handful of scent leaves
A handful of sliced utazi leaves (Optional because it adds slight bitterness)
Stock cubes
Ground crayfish (optional)
Onions
Salt
Pepper
Beef seasoning spice
Garlic and ginger
Pepper soup spice blend
Step-by-Step Cooking Instructions
Prep the Spices: Peel the ehu seeds and roast them lightly before blending or pounding them with the crayfish, ginger, and garlic. Set aside your sliced onions, scent leaves, and utazi leaves.
Wash and Boil the Protein: Clean your chosen protein thoroughly. For assorted meats, wash with hot water to remove excess fat and slime. In a large pot, add the meat with sliced onions, seasoning cube and beef seasoning spice. Add salt to taste and boil on medium heat for 10 minutes to seal in flavour.
Add Water and Cook Until Tender: Add about 3 cups of water and cook until the meat is soft (30–50 minutes depending on protein). Add more water if needed.
Add the Blended Spices: Stir in the ehu, crayfish and pepper soup spice. Add the remaining onions, and scotch bonnet and continue to cook for 5–10 minutes.
Finish with Leaves: Add scent leaves and sliced utazi. Simmer for another 5 minutes. Taste and adjust salt or seasoning if needed.
Final Tips
For catfish pepper soup, avoid stirring too much to keep the fish from breaking apart.
For cow leg or assorted meat, longer cooking ensures a softer texture.
Adjust the spice level to your taste. Pepper soup is meant to be spicy, but not painful.
Serving Suggestions
Pepper soup can be enjoyed on its own, especially during cold or rainy days. But for a more filling meal, pair with:
White rice
Boiled yam or plantains
Agidi (cornmeal pudding)
Or even cold drinks for that bar-style vibe
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