Assorted Meat Pepper Soup(Party Style Pepper Soup)
Assorted Meat Pepper Soup(Party Style Pepper Soup)
This Party Style Assorted Meat Pepper Soup is a rich and spicy Nigerian dish, perfect for gatherings and celebrations. Combining a variety of meats, including beef, goat, and offals, with a robust blend of spices, this soup is both hearty and flavorful. Ideal for barbecues, parties, or as a comforting meal, it’s sure to be a hit with your guests!
Equipment
Ingredients
Assorted Meat:
- Beef (cut into bite-sized pieces)
- Goat meat (cut into bite-sized pieces)
- Tripe (Shaki)
- Boneless cow foot (Bokoto)
- Offals (e.g., lungs, heart)
For Seasoning the Meat:
For the Pepper Soup Mix
- 1 big Onion
- 5 Garlic Cloves
- Ginger (about a thumb-sized piece)
- 6-8 Ehu seeds (Calabash Nutmeg)
- 1.5 tbsp Black Pepper
- 4 tbsp Pepper Soup Spice mix
- Scotch Bonnet Pepper (to taste)
- Paprika Pepper (for color)
- Water (as needed)
For Cooking:
- Fresh basil leaves
- Extra chili for garnish
- Spring Onions (mostly the white parts for flavor)
- Blended onions (to partially cook the offals)
Instructions
Prepare the Meats:
- Cut the beef and goat meat into bite-sized pieces.
- Wash all the meats thoroughly and drain.
Season the Meats:
- Season the assorted meats with salt and bouillon cubes.
- Mix thoroughly and let it marinate for 2 to 24 hours.
Partially Cook the Offals:
- Transfer the tripe (Shaki), boneless cow foot (Bokoto), and offals into a pressure cooker.
- Add enough water and blended onions.
- Cook on the highest setting for about 5 minutes, just until partially cooked.
Prepare the Pepper Soup Mix:
- In a blender, combine the large onion, garlic, ginger, Ehu seeds, black pepper, pepper soup spice mix, Scotch bonnet peppers, paprika pepper, and enough water to blend.
- Blend until smooth and set aside.
Cook the Pepper Soup:
- In a large pot on low heat, add the marinated beef and goat meat.
- Stir in the partially cooked offals along with their broth.
- Add the pepper soup mix and the chopped white parts of the spring onions.
- Combine thoroughly and let it simmer for about 15 minutes without adding additional water.
Final Simmer and Garnish:
- After 15 minutes, check if the meat is tender. If needed, continue to cook until all meats are soft.
- Adjust seasoning if necessary, adding more pepper soup spice or salt.
- Add chopped basil leaves and extra chili for garnish.
- Simmer for an additional 5 minutes.
Serve:
- Serve hot, with a side of rice, plantains, or enjoy as is.
Notes
Cooking Tips:
- Marinating: For best results, marinate the meats for at least 24 hours to enhance the flavor.
- Spice Level: Adjust the amount of Scotch bonnet peppers to control the heat level of the soup.
- Cooking Time: Ensure the meats are cooked just right—tender but not overcooked. Offals may need extra time.
- Substitutions: If you can’t find Ehu seeds (Calabash Nutmeg), you can substitute with regular nutmeg, though the flavor will be slightly different.
- Garnish: Basil leaves can be substituted with scent leaves if available, as they have a similar flavor profile.
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