Nigerian Assorted Meat Pepper Soup
Nigerian Assorted Meat Pepper Soup is a light, spicy, and incredibly fragrant broth made with a variety of "offal" (shaki, liver, kidney) and muscle meats. The secret lies in the Ehu seeds (Calabash nutmeg) and the slow-simmering process that allows the spices to penetrate the meat.
Equipment
- Large Pressure Cooker
- Large stock pot
- Skimmer spoon
Ingredients
- 2 lbs (900g) Assorted Meats
- 1 Onion
- 2-4 Scotch Bonnet thinly chopped
- 2 tbsp Pepper Soup Spice
- 3 Cloves Garlic
- 2 2 Stock Cubes
- 6-8 cups Water
- 2 tbsp Dry or fresh Efinrin/ Basil/ leaves OR Utazi Leaves
- 1 tbsp Black Pepper
- 2 tbsp Ground Crayfish
- Salt to taste
Instructions
The Meat Prep
- Thoroughly wash the 2 lbs assorted meats. Cut the shaki, ponmo, and beef into bite-sized cubes.2 lbs (900g) Assorted Meats
- Note: If using liver or kidney, keep them separate as they cook much faster than tripe.
Softening the Tough Cuts
- Place the shaki and beef into the pot. Add half of the diced onion, 1 stock cube, and just enough water to cover the meat. Cover and boil until the meat is about 70% tender.1 Onion, 2 2 Stock Cubes, 1 tbsp Black Pepper, Salt to taste
- Using a pressure cooker? This takes about 15–20 minutes. A regular pot takes 45 minutes.
Building the Broth
- Once the meat is softening, add the remaining water (6-8 cups), the liver/kidney, the rest of the onions, and the chopped Scotch bonnet peppers.6-8 cups Water, 2-4 Scotch Bonnet thinly chopped
The Spice Infusion
- Stir in the 2 tbsp Pepper Soup Spice Mix, 2 tbsp Ground Crayfish, and the remaining stock cube. Ensure the heat is on medium-high to let the spices emulsify with the natural fats from the meat.2 tbsp Pepper Soup Spice, 2 tbsp Ground Crayfish
The Finishing Touch
- Add the 2 tsp Dry Uziza Leaves (or fresh scent leaves). Simmer for another 10 minutes on low heat. Taste the broth—it should be spicy, savory, and light. Adjust salt if necessary.2 tbsp Dry or fresh Efinrin/ Basil/ leaves OR Utazi Leaves
Nutrition
Calories: 320kcal
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