It is my very firm (and non-professional) opinion that peppersoup cures all ills.
Got a cold? Have some peppersoup.
Feeling down in the dumps and need a pick me up? Have some peppersoup.
Had your heart broken? HAVE SOME PEPPERSOUP.
It is just so delicious and light and medicinal and you can have it any way you want, whether that be with meat, fish or even with just vegetables.
It’s a very popular dish in Nigeria (and other West African countries) and as such most of the ingredients will need to be purchased from an Afro-Caribbean grocery store.
I feel I have to warn you, this soup is very spicy (it says it right in the name) and is not for the faint of heart. So proceed at your own peril!
- 600g Goat Meat or Beef, cut into small chunks
- 1 Large Onion, julienne
- 200g Closed Cup Button Mushrooms, sliced in half
- 2 Scotch Bonnets, chopped finely
- 2 tbsp Peppersoup seasoning
- 2 tbsp Ground Crayfish
- 1 handful of Dried Scent Leaves, crushed with stems removed
- 3 seasoning cubes (Maggi/Knorr)
- 1 Clove of Garlic, crushed
- 1tsp Ginger Powder
- ½ tsp Crushed Black Pepper
- Cooking Salt, to taste
Prep time – 5 mins
- In a bowl, wash the meat in warm water with a dash of vinegar/lemon juice.
- Put the meat in a pressure pot, add the onions and season with garlic, ginger and 2 of the seasoning cubes.
Cooking time – 25 mins
- Cover the meat with water and bring the pressure cooker to the boil on medium/high heat.
- Once the meat starts boiling, close the cooker and cook under pressure for a further 5-7 minutes.
- Turn the heat off and remove the pressure by releasing the steam.
- Transfer the meat and stock to a saucepan and put on low heat.
- Add some more water to the pot to cover at least an inch above the meat.
- Add the mushrooms, peppersoup seasoning, ground crayfish, dried scent leaves, seasoning cube and black pepper to the pot and let simmer for an additional 10 minutes.
Extra tip: Substitute the meat for catfish and have your whole life changed.