Assorted Meat Pepper Soup is a popular Nigerian soup recipe. It is prepared with a wide variety of meats but typically cow or goat parts. Assorted Meat Pepper soup is popularly served at bars, restaurants and parties and quite frankly, no party is ever complete with it on the menu. I’ve got a recipe for Goat Meat and Plantain Pepper Soup on the blog, click HERE to view. I’ve also got a recipe for Fish and Yam Pepper soup, click HERE to view.
600g Assorted Meats
2-4 Scotch Bonnet thinly chopped
2 Tablespoons Pepper Soup Spice
3 Cloves Garlic
1/2 Inch Ginger Root
1 Teaspoon Cayenne Pepper (Ata gun gun)
3 Tablespoons Dry or fresh Efinrin/ Basil/ leaves OR Utazi Leaves
1 Tablespoon Black Pepper
3 Knorr cubes
Salt to taste
Wash your meats thoroughly, then transfer into a pot. Remember to boil Offals like Kidney, Liver, Heart separately. Do not add any water. Add blended/Chopped Garlic, Onions and Ginger. Also add the Knorr cubes and salt to taste.
Place on medium heat and allow the meats sweat out their moisture and absorb the spices and onions. This should take 13-15 minutes…
Then add enough water to cook the meats and leave to cook till soft.
You’ll need to have at least 5 cups of meat stock by the time the meats are cooked.
When the meats are soft, add the Chopped or blended Scotch Bonnet and Cayenne pepper…
If you used coarsely blended instead of properly blended or Chopped Onions, it’s advisable to sieve your stick using a mesh sieve as you’ll end up with particles in your Pepper soup. I don’t mind mine having particles so I didn’t bother.
Then add the Black Pepper, combine and cook for 2 minutes..
Add then the Pepper soup Spice. Taste for seasoning and adjust if necessary. You may need to add some more water if your pepper soup tastes too concentrated….
And the chopped Basil, Efinrin or Utazi leaves, then, switch the heat off and leave to simmer with the residual heat for 2-3 minutes…
Your Assorted Meat Pepper Soup is ready….
Serve with lots of cold water or beverage…. 😀