Nigerian pepper soup is a thin, fiery broth with a unique spice blend and scotch bonnet pepper, and the meat cooked on the bone. It is nothing like a creamy bowl of soup but rather a hot, aromatic broth you sip, with pieces of meat in it.
About the spice: the pepper soup spice mix is sold at African grocers and online, and you need it for this recipe. If you cannot find it, a mix of freshly grated nutmeg, black pepper, ground coriander and a pinch of clove gets you in the neighborhood, but it will not taste the same.
Goat is the classic meat for this soup, but chicken is easier to find and cooks in 45 minutes (which is why we use it here, if you have access to goat, that’s definitely the more traditional version). How hot is it? Really hot! Leave the scotch bonnet whole for a calmer pot, or cut it open to turn up the burn if you feel adventurous.
Tips for Making Nigerian Pepper Soup with Chicken or Goat
Go easy on the spice mix. Brands vary a lot in strength. Start with 2 tablespoons, taste at the end, and add more a little at a time. Too much turns the broth harsh and bitter.
Use bone-in, skin-on chicken. The bones and skin make the broth. Chicken breast dries out in a soup this thin and gives you a weak broth.
Keep it at a gentle simmer. A hard boil clouds the broth and toughens the meat. You want small bubbles at the edge of the pot.
Salt at the end. The bouillon cubes and the crayfish are both salty, so taste before you add any more.
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Nigerian Pepper Soup with Chicken or Goat
- Total Time: 1 hour
- Yield: Serves 6
Description
Nigerian pepper soup is a thin, fiery broth with a unique spice blend and scotch bonnet pepper, and the meat cooked on the bone. It is nothing like a creamy bowl of soup but rather a hot, aromatic broth you sip, with pieces of meat in it.
Ingredients
- 2 1/2 lb (1.1 kg) bone-in, skin-on chicken thighs and drumsticks
- 1 medium yellow onion, roughly chopped
- 3 garlic cloves, minced
- 1 inch (2.5 cm) fresh ginger, grated
- 2 tbsp pepper soup spice mix, plus more to taste
- 1 to 2 scotch bonnet or habanero peppers, left whole
- 2 chicken bouillon cubes
- 1 tsp salt, plus more to taste
- 6 cups (1.4 L) water
- 1 tbsp ground dried crayfish (optional)
- 1 cup loosely packed fresh basil leaves
Instructions
Put the chicken in a large pot with the onion, garlic, ginger, 1 tbsp of the pepper soup spice mix, 1 tsp salt and 1/4 cup of water. Cover and cook over low heat for 10 minutes, stirring once, until the chicken has released some of its juices.
Add the water, the remaining 1 tbsp spice mix, the whole scotch bonnet peppers and the bouillon cubes. Bring to a boil, then reduce to a simmer, partly covered, for 30 minutes, until the chicken is cooked through and tender.
Stir in the crayfish, if using, and the basil. Simmer for 5 more minutes.
Skim any excess fat from the surface. Taste and adjust the salt. Cut the scotch bonnet open for more heat if you want it, or fish the peppers out whenever the heat suits you. Serve hot in bowls.
Notes
- Goat: use 2 lb (900 g) bone-in goat pieces and simmer 1 1/2 to 2 hours, or about 30 minutes in a pressure cooker, until tender, topping up with 2 to 3 cups of hot water as it reduces.
- Basil stands in for scent leaf, the herb Nigerian cooks use. It is a substitute, not the same flavor.
- Often served on its own, or with boiled yam.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Comforting Soups
- Cuisine: Nigerian
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Fat: 17 g
- Carbohydrates: 4 g
- Protein: 22 g
Frequently Asked Questions
How long does pepper soup keep, and can I freeze it?
It keeps 3 to 4 days in the fridge and freezes for 3 months. Reheat it to a full simmer. If you made it with fish, eat it within 2 days, because fish does not reheat well.
Can I make pepper soup in a slow cooker or Instant Pot?
Yes. In a slow cooker, put everything except the crayfish and basil in and cook on low for 5 to 6 hours. In an Instant Pot, cook the chicken and aromatics for 12 minutes at high pressure with a natural release. Stir in the crayfish and basil at the end either way.
Can I make it with catfish?
Yes, and it is very common. Cut the catfish into steaks and add them at the very end, once the broth is fully seasoned. They need only 8 to 10 minutes. Do not stir, or they break apart.
Can I add yam, plantain or noodles?
Yes. Peeled yam chunks go in with the water and take 20 to 25 minutes. Unripe plantain slices take 15 to 20. Noodles should be cooked separately and added to the bowl, so they do not soak up the broth.
Can I leave out the crayfish?
Yes, it is optional. A teaspoon of fish sauce gives you a similar salty depth, but the soup is good without it.
