High Protein Nigerian Pepper Soup
Savor the bold and authentic flavors of **High Protein Nigerian Pepper Soup**, a hearty and nutrient-packed dish that celebrates the richness of West African cuisine. This protein-loaded version of the classic pepper soup features a medley of goat meat, beef tripe, cow liver, and dried catfish, delivering a robust and satisfying depth to every bite. Infused with fragrant Nigerian pepper soup spice mix, fiery habanero peppers, crayfish powder, and fresh African basil, this comforting soup is a perfect balance of heat and savoriness. Easy to prepare in under two hours, it's a wholesome dish ideal for family gatherings or when you need a warming, protein-rich meal. Garnished with fresh onions, this vibrant soup is best served hot and pairs wonderfully with rice or enjoyed on its own. Perfect for lovers of spicy, high-protein African recipes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Goat meat
- 250 grams Beef tripe
- 250 grams Cow liver
- 100 grams Dried catfish
- 2 medium Onions
- 3 whole Habanero peppers
- 1 teaspoon Red chili flakes
- 2 tablespoons Nigerian pepper soup spice mix
- 2 teaspoons Crayfish powder
- 2 pieces Seasoning cubes
- 1 teaspoon Salt
- 6 cups Water
- 1 bunch African basil (Scent leaf)
Instructions
Rinse the goat meat, beef tripe, and cow liver under cold running water and cut into bite-sized pieces.
In a large pot, add the goat meat and beef tripe. Cover with 6 cups of water and bring to a boil over medium-high heat.
While the meat is boiling, slice one onion thinly and reserve it for garnish. Dice the other onion and add to the pot.
Chop the habanero peppers finely and add to the pot. Taste the heat level and adjust as necessary by adding the red chili flakes.
Allow the meat to boil for about 30 minutes, then add the cow liver and dried catfish to the pot.
Add the Nigerian pepper soup spice mix, crayfish powder, seasoning cubes, and salt to the pot. Stir well to combine.
Reduce heat to medium and simmer for another 30 minutes, allowing the flavors to fully meld.
Check the tenderness of the meat; it should be soft and easy to chew. Simmer for an additional 10-20 minutes if needed.
Roughly chop the African basil and add it to the soup. Stir and cook for an additional 5-10 minutes.
Taste and adjust seasoning if necessary.
Serve hot, garnished with the reserved sliced onions. Enjoy your high protein Nigerian pepper soup!
Nutrition Facts
Calories |
1780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1621 mg | 540% | |
| Sodium | 5107 mg | 222% | |
| Total Carbohydrate | 48.5 g | 18% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 14.4 g | ||
| Protein | 291.8 g | 584% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 485 mg | 37% | |
| Iron | 44.7 mg | 248% | |
| Potassium | 4083 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
