Nigerian Pepper Soup (Goat/Chicken/Beef)

Prep Time

15 minutes

Cook Time

45–60 minutes

(Chicken cooks faster; goat takes the longest)

Total Time

1 hour – 1 hour 15 minutes

Servings

4–6 servings

Ingredients

• 2 lbs goat meat, chicken, or beef (cut into bite-size pieces)
• 6–8 cups water (or enough to cover meat)
• 2 tablespoons pepper soup spice blend
• 1 tablespoon ground crayfish (optional but recommended)
• 2–3 scotch bonnet peppers (blended or chopped, adjust to taste)
• 1 small onion (chopped)
• 1 teaspoon ground uziza seeds (optional)
• 1 teaspoon ground calabash nutmeg (ehuru)
• 1–2 seasoning cubes
• Salt to taste
• 1 small bunch fresh scent leaves (or uziza leaves), chopped
• 1 teaspoon grated ginger (optional)
• 1 teaspoon minced garlic (optional)

Directions

1. Wash and prep the meat
   Rinse the meat thoroughly. For goat or beef, you can parboil briefly if desired to reduce strong odors.
2. Cook the meat
   Add meat to a pot with chopped onions, seasoning cubes, salt, ginger, garlic, and enough water to cover.
   Boil until tender:
   
   • Chicken: 20–25 minutes
   • Beef: 40–50 minutes
   • Goat meat: 50–60 minutes
4. Season the soup
   Add pepper soup spice, crayfish, scotch bonnet peppers, uziza seeds, and calabash nutmeg. Stir well.
5. Simmer
   Let the soup simmer uncovered for 10–15 minutes so the spices fully infuse the broth.
6. Adjust seasoning
   Taste and adjust salt, pepper, or spice as needed.
7. Finish with herbs
   Add scent leaves (or uziza leaves) and simmer for another 2–3 minutes.
8. Serve hot
   Remove from heat and serve piping hot.

Serving Tips

• Best enjoyed hot, especially on cold days or late nights
• Serve alone or with yam, rice, agidi (eko), or boiled plantain
• Popular for celebrations, recovery meals, or chill evenings 🍲