Nigerian soups delicious!
As the weekend comes upon us again, with streams of rain falling down delightfully this season, no better dish to warm us up than the assorted goat meat pepper soup. Pepper soup is one of the most delicious Nigerian foods, eaten as a meal or as an appetizer. Although we have the fresh fish pepper soup, the catfish pepper soup which is fondly called ‘point and kill’, the goat meat pepper soup and even the beef or cow tail pepper soup, the assorted goat or beef brand may well be the most popular.
The assorted cow brand includes shaki (cow tripe), pkomo (cow skin), fresh meat, intestine, liver and kidney.
Ingredients to prepare the dish include:
1 kg of assorted meat (goat or cow)
3 Ehu seeds
Scent leaves (a handful)
Ground Uziza seeds – 1 teaspoon
Sliced Utazi Leaves (optional; to taste)
2 cubes of maggi or knorr seasoning
4 Spoons of ground crayfish (optional)
Half cup of onions
Salt and pepper to taste
Sachet of Kitchen Glory (beef seasoning)
Note that since Uziza seeds are very peppery, be sure to taste before adding more (ordinary) pepper.
The seed of ehu is one of the most relevant pepper soup ingredients and it requires a special kind of preparation. Just go ahead and break away the outer shell, then go ahead and blend/pound together with the uziza seeds and crayfish.
Some people like to heat the ehu before using them. It is a common practice in the rural areas. They just throw them into red hot charcoal for few seconds then remove when they are turning dark, break away the outer membrane and grind. You may achieve the same end by dropping them in a frying iron spoon and hovering over the gas burner.
Also grind the uziza seeds, slice the onions and utazi leaves and set aside in a plate.
If you are preparing pepper soup with assorted goat meat you may want to wash the meat thoroughly with boiled water and start cooking with just onions and some simple ingredient (a cube of Maggi, sachet of kitchen glory and a pinch of salt).
You can start cooking the harder meat first and then add softer and easier to cook ones later; probably begin with the cow flesh, intestine and cow tripe (towel); and then add the liver and kidney several minutes later.
Cook on medium heat for 20-40 minutes, then add the ground ehu, uziza, crayfish and remaining onions. Allow to boil for about 5-10min, taste for salt and pepper.
Add the sliced utazi and scent leaves simultaneously, salt and (ordinary) pepper to taste. Allow to boil for another five to ten minutes and you just made a delicious goat meat pepper soup.
You can serve alone with a chilled bottle of your favorite drink. Some people enjoy it better with boiled white rice or yam. As an appetizer, you may eat together with bread.
Have a relaxing weekend with a hot spicy bowl of pepper soup!
Author: Tubonemi – Nigeria
Source foto: southpawgroup