Description
This comforting pepper soup features a clear, spicy broth infused with aromatic spices like ginger, garlic, and chili peppers. Tender chicken or beef simmers until flavorful and rich, making it the perfect bowl for cold days or when you need a cozy, restorative meal.
Ingredients
2 pounds chicken, goat, or beef (cut into bite-sized pieces)
6 cups water or low-sodium chicken broth
3 tablespoons ground crayfish or fish powder (optional)
2 tablespoons pepper soup spice blend (or combine nutmeg, alligator pepper, and grains of paradise)
2 Scotch bonnet or habanero peppers, minced
1 large onion, chopped
4 cloves garlic, minced
1-inch piece fresh ginger, grated
1 teaspoon salt (adjust to taste)
1 teaspoon ground black pepper
Fresh parsley, cilantro, or scent leaves for garnish
Instructions
Prepare all ingredients by chopping onions, mincing garlic, and grating ginger.
In a large pot, heat a drizzle of oil and lightly brown the meat for a few minutes.
Add onions, garlic, and ginger, and sauté until fragrant.
Pour in water or broth, add spice blend, chili, salt, and pepper.
Bring to a boil, then reduce the heat to low and simmer for 30–40 minutes until the meat is tender and the broth is rich.
Taste and adjust seasoning, then finish with fresh herbs before serving.
Notes
Adjust chili quantity to control spice level.
Substitute protein with fish, tofu, or mushrooms for different variations.
The soup tastes even better the next day as flavors deepen.
Store in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop simmering
- Cuisine: West African / Nigerian
Nutrition
- Serving Size: 1 bowl (approximately 1½ cups)
- Calories: 320
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 95 mg