A flavourful version of the Vietnamese pho broth, Nigerian pepper soup is a comfort food like no other. The thin soup is chock full of stock and seasoning to provide an inviting flavour base to chunky ingredients including spiced goat, onion and pepper. The chilli-heavy soup contrasts refreshingly with fresh coriander, leaving a pleasing aftertaste on the palette. With a few simple ingredients and a very adaptable one-pot style recipe for pescatarians and vegetarians, it’s easy to make too.
The total cost of this recipe is roughly £7.92 and will produce 8 servings, which works out at approximately £1.32 per 500ml serving (as a main course). Please note, this should be used as a guideline only allowing for fluctuations in price and availability.
- 500g of goat meat, roughly chopped into large cubes
- 1.11 litres of water
- 474ml of meat stock, preferably goat or chicken
- 1 large white onion, halved and chopped into fine half-moon slices
- 4 tablespoons of pepper soup seasoning (black pepper, clove, cinnamon, coriander, cumin, nutmeg, ginger, allspice, onion powder, fennel proportionally ground)
- 2 tablespoons of olive oil
- 1 teaspoon of hot chilli pepper OR 1 scotch bonnet, chopped
- 2 garlic cloves, minced
- 128g dried and pounded yam to thicken
- Salt to taste
- Handful of coriander
What Will I need?
- 1 x stock or stew pot
- 2 x chopping boards: one for meat and another for vegetables
- 1 x carving knife
- 1 x spice grinder or pestle and mortar
- 1 x measuring jug
- 1 x mezzaluna or mincing knife
- In a large stock pot, add all ingredients except for the coriander and simmer for 30 minutes.
- After 30 minutes, check the goat is tender and has cooked through.
- Stir the soup, taste test if it needs any salt or seasoning and re-cover the pot until the soup is piping hot for 5 to 10 minutes.
- Serve in large, deep bowls with freshly chopped coriander sprinkled on top to garnish.