The savory and spicy taste of pepper soup. Who does not like it? I have never met a Nigerian who did not or does not enjoy pepper soup. Some like it really spicy and some not so much. I don’t mind the heat of the pepper soup, as far as the pepper soup spice gets into to meat; and to achieve that, I always marinate my meat and let it rest before cooking the soup
PREPARATION TIME
Ingredients
2lbs of assorted meat(goat meat, cow foot, and shaki)
2tbsp of pepper soup spice(for marinating)
2-3tbsps pepper soup spice for cooking(you may use more or less)
6 ehuru seeds(toasted and grinded)(optional. I just like to add extra)
4 Habenero peppers or Ata-rodo
I small onion
1-2 bouillon cubes
1tsp of crayfish
salt to taste
1 medium to large Uyayak pod(Aiden fruit)(optional)
½ tbsp. of utazi
1tbsp of palm oil or vegetable oil
Wash and drain meat
toast the ehuru seeds in a pan and smoothly or roughly blend with the peppers and onions. Season the meats with salt, the blended mix, 2 tbsps. of the pepper soup spice and the bouillons.
Work the blend and seasonings into the meat. Cover with a cling wrap and let it marinate for an hour; then transfer the meat into a soup pot. Start by cooking the cow foot first as it is a tougher meat. Once it is nearly or half way cooked, add the other meats and more water to the level of the meats; along with remaining 3 tbsps of pepper soup spice. Drop the uyayak pod into the soup mix and cook until the meat is tender. Add more pepper soup spice if needed. Once the meat is tender, stir in the crayfish oil and utazi. Check for seasonings and serve
