The sound of “pepper soup” can sound scary to someone who does not like spice. You may be misled into thinking there is nothing more to this rich and comforting Nigerian soup than pepper. Okay, that is not true and I will tell you why.
What is Pepper Soup?
Pepper soup is a soup made with a mix of blended peppers and spices, it is best known for the aromatic appeal it gives. Just like many cultures have indigenous recipes that they turn to when they feel under the weather or simply want to enjoy a comfort meal, pepper soup plays this role in Nigerian cuisine. It is woodsy and enriched with spices and herbs.
There are many methods of making Nigerian pepper soup, this has been recent go-to recipe. Back home, we would buy whole ingredients and grind them ourselves for the most authentic dry pepper soup spice mix. Some of these can be found in your local African store.
For a spicy and aromatic dish, explore our guide on “How to Make Nigerian Fish Pepper Soup,” the perfect side dish!
Nigerian Pepper Soup Ingredients
First off, the choice of protein for your pepper soup is certainly something you can play around with. This is a fish pepper soup but we also have goat meat pepper soup, beef pepper soup, assorted meat pepper soup, chicken or turkey pepper soup, the list is endless.
For my fish, I used Tilapia, which can be substituted for any other type of fresh fish e.g. catfish, red snapper etc.
Now let’s look at the common components of the pepper soup spice mix:
African Calabash Nutmeg:
This is also called Ehuru, an aromatic and nutty spice that can be overpowering if not used in small doses. The seed is peeled out of its woody case and can be grated or ground, its presence allows for a fragrant dish.
Grains of Selim:
This particular spice is what is responsible for the dark colour of the pepper soup spice mix. It is also called African Pepper and as the name implies, has a spicy note to it. It has also been shown to be medicinal having anti-inflammatory benefits. I use it both in ground form and drop a few pieces to cook in my pepper soup.
More soups to try:
- How to Cook Edikang Ikong (Southern Nigerian Collard Greens)
- How to Cook Delicious Nigerian Egusi Soup
- Making the Famous West African Red Stew
- How to Make Sumptuous Ogbono Soup (Wild Mango Seed Stew)
Gbafilo seeds:
This aromatic spice component is added to several soups and dishes across various African cuisines. The shell must be broken and peeled off to access the seed.
Aidan fruit:
Also known as uyayak in Nigeria or prekese in Ghana, this is usually used whole. My pepper soup spice contains this in ground form, it can also be used in its whole form, simply rinse and cook in the soup as it releases its essence.
Umilo/Omilo/Cocoplum:
This is another shelled seed that must be cracked open.
Alligator Pepper/Mbongo Spice:
This condiment is also referred to as African cardamom and is sometimes mistaken for grains of paradise. The pepper seeds come in a pod called Aframomum danielli.
I have mentioned these spices as the ones traditionally used but feel free to add in any of your favourite spices to amp up the flavour of your pot of pepper soup. For example, I added in star anise and fennel seeds to my pepper soup more because I have come to love the sheer fragrance of the spice.
If you are also not pressed for time and want to amplify the flavour, toast your spices in a hot skillet or an oven before grinding, thank me later! If you are unable to get your hands on the raw spices, the pepper soup spice mix in ground form should be easier to find in your nearest African or Caribbean market.
NIGERIAN FISH PEPPER SOUP RECIPE
Nigerian Pepper Soup Recipe
Ingredients
- 3 whole Tilapia fish
- 3 Tbsp ground pepper soup spice
- pepper mix 3 tomatoes, 1 large red bell pepper, 2 scotch bonnets
- 4 cups of water
- garlic
- ginger
- 1 large onion
- salt to taste
- shrimp bouillon
- 1 scotch bonnet garnish
Instructions
- Cut each tilapia fish in 2 (one part head, one part tail), scale and gut the fish to remove the insides of the head, rinse and pat dry.
- Lay out the fish on a large plate or chopping board, sprinkle salt, massage the salt into the insides of the fish and set aside.
- In a pot, pour in the tomatoes, red bell pepper and 2 scotch bonnets. Add a 1/4 cup of water and let it cook for 10-15 mins until soft.
- Drain of any excess water and set aside to cool.
- Peel garlic and ginger, roughly chop up half of the large onion.
- Toss the onion, garlic, ginger and cooked peppers into your blender. Add in 4 cups of water and let it blend till smooth.
- Use a strainer to strain the blended pepper into your pot, you can add 1/2 cup of water to loosen the pepper leftover in order to get more pepper juice.
- Heat up the pepper juice and let it come to a boil.
- Add in 1 star anise and 2 sticks of the grains of Selim. Go in with the pepper soup spice and season with salt and the bouillon. Cover and let it boil vigorously before moving to the next step.
- Add in your salted tilapia fish, making sure to space them a little in the pot. Cover and let cook for 15-20 mins on medium heat.
- Chop up the last scotch bonnet and the other half of the onion from Step 5. Pour into the pot of soup.
- Use your spoon to lightly scoop the soup on to the fish, adjust seasoning and let it simmer for another 5-7 mins before turning off the heat.
Video
Notes
- You know your pepper soup is ready when you begin to see oil gather at the sides of the pot or on the surface of the pepper soup.
- Step 5 says to add in salt, but you might want to be careful with the quantity of the salt since the fish you will be adding in the next step is salted.
- Sprinkle in freshly chopped basil or scent leaf for that extra oomph!
