Nigerian Pepper Soup
Experience the bold and invigorating flavors of Nigerian Pepper Soup, a beloved West African dish perfect for warming both body and soul. This spicy and aromatic soup combines tender goat meat and fresh fish, delicately infused with a blend of pepper soup spices, fiery scotch bonnet peppers, and the earthy notes of ground crayfish. Scent leaves (or basil) add a fragrant herbal touch, while ginger and garlic elevate the broth into a complex, satisfying symphony of flavors. Ready in just over an hour, this hearty dish is a sensational choice for chilly evenings or celebratory gatherings, and pairs beautifully with rice, yam, or plantains for a complete meal. Whether you’re seeking authentic Nigerian cuisine or simply craving spice-forward comfort food, this pepper soup recipe is sure to become a favorite.
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Recipe Information
Ingredients
- 1.5 pounds Goat meat
- 0.5 pounds Fresh fish (catfish or tilapia)
- 2 tablespoons Pepper soup spice mix
- 2 Fresh chili peppers (scotch bonnet or habanero)
- 1 medium Onion
- 1 tablespoon Ground crayfish
- 3 Garlic cloves
- 1 inch piece Ginger
- 6 cups Water
- 1 teaspoon Salt
- 2 Bouillon cubes
- 1 bunch Scent leaves (or basil)
- 1 Lime (optional, for cleaning the fish)
Instructions
Clean and wash the goat meat thoroughly, and place it in a large pot.
If using fresh fish, clean it with lime or salt to remove any slime. Cut the fish into pieces and set aside in a bowl.
Add the sliced onion, minced garlic, grated ginger, and ground crayfish to the pot with the goat meat.
Add the water to the pot and season with salt, bouillon cubes, and pepper soup spice mix.
Bring the pot to a boil over high heat, then reduce the heat to medium and let it simmer for about 40 minutes or until the goat meat starts to become tender.
Meanwhile, chop the chili peppers and add them to the pot.
After 40 minutes, add the fish pieces to the pot and let it cook for another 15 minutes.
Taste and adjust the seasoning if necessary.
Roughly chop the scent leaves or basil and add them to the soup. Cook for another 5 minutes.
Once the goat meat and fish are cooked to your desired tenderness, remove the soup from heat.
Serve the pepper soup hot, either on its own or with a side dish like rice or boiled plantains.
Nutrition Facts
Calories |
1436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 669 mg | 223% | |
| Sodium | 4547 mg | 198% | |
| Total Carbohydrate | 37.7 g | 14% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 8.9 g | ||
| Protein | 231.4 g | 463% | |
| Vitamin D | 28.4 mcg | 142% | |
| Calcium | 387 mg | 30% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 4043 mg | 86% | |
*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.
