Pepper soup, or peppersoup, from Western Africa, really doesn't have any more pepper than many other African soups. It is usually made with goat meat, but can also be made with beef, chicken or mutton.

There are many ways this soup can be seasoned. We’ve listed some substitutions below for traditional African herbs and spices. One Nigerian company makes "Peppersoup Cubes," which are available for order online.


What you need

1/2 cup cooking oil (palm oil if possible)
1 or 2 onions, quartered
1 to 3 pounds of stew beef (or chicken, goat, lamb or mutton), cut into bite-sized pieces
2 or 3 hot chili peppers, cleaned and chopped
2 or 3 tomatoes, chopped
1 small can tomato paste
1 sweet green pepper, chopped (optional)
1 tsp. thyme
1 or 2 Maggi (brand) cubes or Maggi sauce, or 1 tsp. curry powder
Salt (to taste)
Black pepper (to taste)
Cayenne pepper or red pepper, optional (to taste)


What you do

1) Heat the oil in a large stew pot or Dutch oven.

2) Fry the onions for a few minutes.

3) Add the meat to the pot.

4) Add water and cover.

5) Bring to a boil and allow it to cook until the meat begins to become tender.

6) Reduce heat.

7) Add all other ingredients and seasonings. Stir well.

8) Simmer for thirty minutes or until all ingredients are done.


Pepper Soup Seasonings

This is made up of a mixture of local herbs and spices which are not readily available in most supermarkets except in stores specializing in African foods, but similar herbs, which can be easily obtained, could be used to achieve almost the same effect.

Traditional
50g / 2oz atariko
50g / 2oz uda
50g / 2oz gbafilo
50g / 2oz ginger (dried)
50g / 2oz rigije
50g / 2oz uyayak

Substitute
50g / 2oz aniseed
50g / 2oz aniseed pepper
25g / l oz cloves
50g / 2oz coriander seeds
50g / 2oz cumin seeds
50g / 2oz allspice
50g / 2oz dried ginger
50g / 2oz tamarind pods
50g / 2oz fennel seeds

Combine all the ingredients and grind in a clean coffee grinder to a smooth powder. Store in an airtight jar and use as required.

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