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Dorothy Thomas

Pepper Soup Recipe

A spicy, aromatic West African Pepper Soup made with tender meat (or fish), bold spices, and a rich, peppery broth. Perfect for cold days or as a comforting remedy.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Appetizer, Main Course
Cuisine: West African
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb (500g) Meat (goat, chicken, or fish)
  • 1 medium Onion (chopped)
  • 3 cloves Garlic (minced)
  • 1 tbsp Ginger (grated)
  • 1-2 Scotch bonnet pepper (adjust to taste)
  • 2 tbsp Pepper soup spice mix
  • 4 cups Chicken/beef stock
  • 1 stalk Lemongrass (optional)
  • 1 handful Utazi leaves (or spinach)
  • To taste Salt
  • 1 tbsp Vegetable oil

Equipment

  • Large pot
  • wooden spoon
  • Knife and cutting board

Method
 

  1. Rinse meat, season with salt, and parboil for 10 mins. Drain and set aside.
  2. Heat oil in a pot. Sauté onions, garlic, and ginger until fragrant (2 mins).
  3. Add the meat, pepper soup spice, and Scotch bonnet. Stir-fry for 5 mins.
  4. Pour in stock, add lemongrass, and simmer on medium heat for 30–40 mins until meat is tender.
  5. Add utazi leaves, adjust salt/pepper, and simmer for 5 more mins.
  6. Discard lemongrass. Serve hot with boiled yam, plantains, or bread.

Notes

  1. Protein Variations: Use fish, chicken, or tripe for different flavors.
  2. Spice Level: Reduce Scotch bonnet for milder heat.
  3. Storage: Keeps refrigerated for 3 days. Freezes well.