Peppersoup is probably the easiest go-to meal I make, I have pepper soup at least once every other week. Other than the fact that it tastes amazing, it requires minimal effort, has great medicinal benefits, and is wonderful for weight loss/management.
If you are not familiar with this type of pepper soup, let me give you a quick summary. Peppersoup is a native Nigerian dish, it is a meat-based broth-like soup, and the name is derived from the spiciness of the soup. It is made with various types of meats usually with Goat meat, Offals, Fish, and Chicken. The distinct flavor and taste of the soup are from the native spices used such as calabash nutmeg, urheri (grains of Selim), alligator pepper, umilo (cocoplum), etc. These native spices are first toasted and blended into a spice mix powder. Do not worry, you do not have to go hunting for all these spices to enjoy traditional pepper soup, you can find packaged pepper soup spice mix in any Caribbean/West-African grocery store for $10 or under.
Peppersoup for any occasion is served hot, and you can enjoy it all year round. I up my intake especially during the cold winter months, trust me there are no amount of cold symptoms that pepper soup won’t relieve. There’s just something about the mixture of the fresh peppers, local spices, and herbs that just does something to your body, and before you know it, your pores open up and you start sweating it all away.
Anyway, by now you probably can tell how much I love it. My love for pepper soup knows no bounds, that is why you’ll find tons of pepper soup recipes and pairings on my blog.
Here are a few other pepper soup recipes:
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- 3 lbs Oxtails, cut
- 1 medium size Onions
- 1 Red Shepherd Peppers
- 2 Scotch Bonnet Peppers (4 for more heat)
- 3 Cloves of Garlic
- 1/2 inch of Ginger
- 2-3 Stalks of Scallions (optional)
- 4 Seasoning Cubes
- 2 tsp of Ground Chili
- 2 tbsp of Ground Crayfish
- 3 tbsp of Peppersoup Spice Mix
- 3 Sprigs/ tbsp of Fresh or Dry Utazi/ Basil leaves, roughly chopped for garnish
- Kosher salt to taste
- 6-8 Cups of Water, divided
- Step 1 Wash and dry oxtails and place in pot. Season with 2 tsp of salt, 2 seasoning cubes and 2 tsp of dry ground chilli. Stir and cook on medium heat until the meat releases its own moisture and the meat absorbs the seasoning. This should take about 8-10 minutes, stirring occasionally.
- Step 2 Wash and blend onions, scallions, fresh peppers, garlic & ginger with very little water. Add to meat, stir and cook for an additional 8-10 mins. Add enough water to cover oxtails entirely as it takes about 2-3 hours to completely soften. Season with 1 tbsp of crayfish, 1 tbsp of pepper soup spice mix and salt. Bring to a boil and reduce to medium low heat, cover and allow to cook for 1 hour 30 mins.
- Step 3 At this point the water would have reduced to about half the pot, top with additional water about a cup or 2, or depending on the quantity of soup you want to make. Season with remaining seasoning cubes, crayfish, 2 tsp salt and pepper soup spice mix. Stir properly and allow to cook for an additional 30-45mins or until meat is fork tender.
- Step 4 Adjust soup with salt only, if needed. Add a little water if pepper soup is too concentrated. Finish with fresh or dry Utazi/Basil leaves, simmer for 3-5 mins.