How to Cook Nigerian Cowtail Pepper Soup
A Deliciously Spicy Dish
Pepper soup is a West African dish that incorporates several native West African ingredients. I highly recommend this soup for when the weather turns cold or for anyone who has the flu. Pepper soup is quite versatile, and it can be prepared with many different types of protein. In addition to cowtail, it can also be prepared with chicken, goat, or catfish.
If you do not live in Africa, you can find the ingredients for this recipe in the international section of your grocery store or supermarket.
- 1 tablespoon piper guineense (uziza), ground
- 5 pieces african nutmeg (ehuru), ground
- red and yellow peppers, to taste, blended
- 1 kilo cowtail meat
- 2 soy seasoning cubes
- salt, to taste
- 1 tablespoon negro pepper (uda seed), ground
- 1 tablespoon black pepper, ground
- 10 leaves basil leaves (scent leaves), sliced
- First, prepare the spices. Crack the shells off the African nutmeg (ehuru), then roast the nuts over a flame before grinding it into a fine powder. Grind the uziza and uda seeds into a fine powder. Blend the red pepper and yellow scent peppers.
- Wash the chopped cowtail thoroughly. Season with salt and soy seasoning cubes (I use Knorr brand). Cook until it's tender. (You can use a pressure cooker to cook it faster if you have one.)
- When the meat is tender, add the blended peppers. Add the ground spices and 3 cups of water. Allow the mixture to boil for about 5 minutes.
- Throw in the sliced basil and stir. Taste for salt. Allow to boil for 2 more minutes, then turn off the heat.
You can pair pepper soup with . . .
- cooked white rice to make it a full meal.
- beer or any drink of your choice.
- freshly baked soft bread.
- corn starch.