Nigerian Pepper Soup with Assorted Cow Meat
Nigerian Pepper Soup is the ultimate "soul food" of West Africa. It is a light, spicy, and incredibly fragrant broth made with a blend of "Assorted Meat"—which typically includes beef, shaki (tripe), kidney, liver, and heart. It’s a versatile dish served at parties, as a remedy for a cold, or simply as a spicy treat on a rainy evening.
Equipment
- Large Pressure Cooker
- Mortar and Pestle
- Kitchen Knife and Cutting Board
Ingredients
- 2 lbs Assorted Cow Meat
- 2.5 tbsp Pepper Soup Spice
- 2–3 peppers Habanero/Scotch Bonnet
- 2 tbsp Crayfish (Ground)
- 1 medium Onion
- 1 tbsp Ginger & Garlic paste
- ½ cup Scent Leaves/Utazi
- 2–3 cubes Seasoning Cubes
- Salt To taste
- 6–8 cups Water
Instructions
Preparation and Cleaning
- Wash the Assorted Cow Meat (2 lbs) thoroughly. Note: Tripe (Shaki) usually requires scrubbing with a brush or lemon juice to remove debris. Cut the meat into bite-sized cubes.2 lbs Assorted Cow Meat
The First Boil (Toughest Meats First)
- Place the Tripe (Shaki) and Beef into the pot. Add half of the Chopped Onion, the Ginger/Garlic Paste (1 tbsp), and 1 Seasoning Cube. Cover with water and boil for about 30 minutes (or 15 mins in a pressure cooker) until the tripe is halfway softened.1 medium Onion, 1 tbsp Ginger & Garlic paste , 2–3 cubes Seasoning Cubes
Adding the Soft Meats
- Add the Liver and Kidney to the pot. These cook faster than tripe. Pour in the remaining Water (aiming for 6-8 cups total).6–8 cups Water
The Flavor Infusion
- Stir in the Pepper Soup Spice (2.5 tbsp), Ground Crayfish (2 tbsp), and the blended Habanero Peppers. Add the remaining Seasoning Cubes and Salt to taste.2.5 tbsp Pepper Soup Spice, 2–3 peppers Habanero/Scotch Bonnet, 2 tbsp Crayfish (Ground), Salt To taste
Simmering
- Cover the pot and simmer on medium heat for another 20–25 minutes. This allows the spices to penetrate the meat and the broth to develop a rich, spicy body.
The Final Touch
- Stir in the finely shredded Scent Leaves or Utazi. Let it simmer for just 2 more minutes to release the aromatic oils without losing the green color. Turn off the heat.½ cup Scent Leaves/Utazi
Nutrition
Calories: 320kcal
Tried this recipe?Please consider Leaving a Review!