Nigerian Pepper Soup

Ingredients

• 600g catfish steaks (or beef cubes)
• 1 onion, chopped
• 2 tbsp pepper soup spice mix
• 1 scotch bonnet, kept whole
• 1 thumb ginger
• 3 garlic cloves
• 1 stock cube
• Handful scent leaves or basil
• Salt

Instructions

1. Blend the onion, ginger and garlic to a paste.
2. Simmer this paste with 1.5 litres water, the pepper soup spice, scotch bonnet and stock cube for 15 minutes.
3. Add the fish or meat and cook until tender (fish 8 minutes, beef 45 minutes).
4. Tear in the scent leaves and check seasoning.
5. Remove the chilli before serving.

Serving suggestions

• Serve as a fiery starter or with yam.

Storage & reheating

Keeps 2 days.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions