Pepper soup is an African food that has remained popular over the years. As its name sounds, this African food tends to be spicy because it is made with a good dose of pepper. However, you’ll be rewarded by the satisfied faces of your friends and family when you entertain them with pepper soup. Pepper soup can be prepared by using fish or meats.
1kg of meat (cow meat, assorted, chicken)
2 medium onions
1/2 teaspoon of salt
2 Maggi (jumbo chicken stock powder
4 seeds calabash Nutmeg or Ehu
1 teaspoon of thyme (chicken pepper soup)
2 teaspoons crushed dry uziza (not compulsory)
It all depends on what you want, you either you go with fish (catfish) or meat (cow meat, assorted meat, chicken). If you want to prepare with meat order for as many different cuts as possible and wash thoroughly. However, for assorted meat make sure is gently wash. Cut the parts into medium pieces, to a convenient size of yours and put in a clean plate.
Using a frying pan, roast the seeds (Ehu) and stir constantly till you can smell it because it has a distinctive aroma. If you don’t trust your sense of smell, you can take one seed and try to remove the outer cover, if the outer cover comes out easily, then the Ehu is done. Peel the outer out and grind the seeds, cut the onions into smaller pieces and rub the dry uziza with your finger to mince up the dry uziza leaves.
Place the fish or meats in your cooking pot and add enough water, twice the content of the fish or meats in the cooking pot. Add the Maggi, thyme and the onions and cover up until the fish or meats is cooked. You should note that cow foot is tough and it will take a longer time to cook. The same is true for shaki (if using assorted beef), put shaki first before adding other parts of the beef to this African food.
Check the water level, if it is drying up, top up the water and add the ground Ehu, dry uziza, chilli pepper and salt. Cover the pot and leave for 5minutes and after this, your pepper soup is ready and serve when still hot with a chilled drink.