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PEPPER SOUP

SPICED CHICKEN PEPPERSOUP serve 6-8

Guinea Fowl or Turkey can also be used.

1.5kg/3Ib chicken (cut into pieces)

2 litres / 4pints water or stock

50g / 2oz chopped chillies

100g / 4oz pepper soup seasoning

50g / 2oz ground crayfish

50g / 2oz chopped mint

1 onion

1 clove garlic (crushed)

Wash the chicken pieces and place in a pot with some water chopped
onions chillies and crushed garlic. Season with salt and boil for 30
minutes. Add the peppersoup seasoning and the rest of the stock and
continue cooking for another 30 min utes until chicken is tender. Stir
in the crayfish and mint leaves stir and simmer for 10minutes. Season
to taste and serve hot in soup bowls.

PEPPERSOUP SEASONINGS

This is made up of a mixture of local herbs and spices which are
not readily available in most supermarkets except in stores specialising
in African Foods but similar herbs which can be easily obtained could
be used to achieve almost the same effect.

SUBSTITUTE

50g / 2oz aniseed

50g / 2oz aniseed pepper

25g / loz cloves

50g / 2oz coriander seeds

50g / 2oz cumin seeds

50g / 2oz allspice

50g / 2oz dried ginger

50g / 2oz tamarind pods

50g / 2oz fennel seeds

TRADITIONAL

50g / 2oz atariko

50g / 2oz uda

50g / 2oz gbafilo

50g / 2oz ginger (dried)

50g / 2oz rigije

50g / 2oz uyayak

Combine all the ingredients and grind in a clean coffee grinder to
a smooth powder. Store in an airtight jar and use as required. Would
store indefinitely

FRESH FISH PEPERSOUP serve 4

2 medium size fish (tilapia catfish or bream)

I lemon or lime

50g / 2oz peppersoup seasoning

50g / 2oz chopped chillies

100g / 4oz fresh prawns

I litre / 2pints water or stock

25g / l oz chopped mint leaves

Have the fishmonger clean the fish and slice into 8 pieces. Wash the
fish thoroughly with lime or lemon to remove any slime season with salt
cover and leave in a cool place until required. Pour the stock into
a clean Pot and add chopped onions chillies and peppersoup seasoning.
Bring to the boil and boil rapidly for 15 minutes to blend together
the flavours. Add the seasoned fish and peeled fresh prawns and simmer
gently for 20minutes. Check seasoning and serve garnished with chopped
mint leaves

SPICED GOATMEAT PEPPERSOUP serves 4

This soup called Nwo-nwo isa particular favourite of beer and palm wine
drinkers and it is the

most popular of all the peppersoups.

lkg / 2Ib goatmeat or mutton (with bone)

llitre /2 pints water or stock

1 onion

75g / 3oz peppersoup seasoning

50g / 2oz ground chillies

50g / 2oz ground crayfish

25g / loz chopped wild mint

25g / 1 oz chopped utazi leaves

salt to taste

Wash and cut the meat into small pieces put into a deep pan add some
water chopped onions and ground chillies. Season with salt and cook
for 30-45minutes until meat is almost tender. Add the peppersoup seasoning
and the rest of the stock and cook for another 10-15minutes until meat
is soft and tender. Sprinkle in the crayfish chopped mint and utazi
leaves stir and allow to simmer for 5 minutes. Serve hot in traditional
earthenware soup pots or bowls.

SPICY MIXED MEAT PEPPERSOUP serve 6-8

500g / lib beef or mutton

225g / 8oz cleaned tripe

500g / lib cow foot (cut into small pieces)

225g / 8oz kidneys

I OOg / 4oz peppersoup seasoning

50g / 2oz ground chillies

50g / 2oz ground crayfish

21itres / 3pints stock or water

50g / 2oz chopped mint

50g / 2oz chopped utazi leaves

1 medium onion

salt to taste

Wash and cut the kidneys into small cubes leave to soak in salted water
for 1 hour. Wash and place the diced beef tripe and cow's foot into
a deep pot. Add the chopped onions and chillies. Season with salt add
some water or stock and cook for 45 minutes to an hour until almost
tender. Drain the water from kidneys and cook separately for 5 minutes
rinse and add to the pot of cooked meats. Add peppersoup seasoning and
stock bring to the boil and cook for 15 more minutes. Stir in the crayfish
and utazi leaves and allow to simmer for 10 minutes. Season with salt
and serve in earthenware soup bowls garnished with chopped mint.

OXTAIL PEPPERSOUP serve 4

Ikg / 2Ib oxtail (cut into small chunks)

I litre / 2 pint stock or water

1 onion (chopped)

50g / 2oz peppersoup seasoning

50g / 2oz ground chillies

50g / 2oz ground crayfish

25g / l oz chopped utazi leaves

25g / l oz chopped mint

salt to taste

Have the butcher trim off the excess fat from the oxtail and cut into
small chunks. Wash and place in a deep pot add the chopped onions and
chillies. Season with salt and cook for 45 minutes to 1 hour adding
more water as required until quite tender. Add the peppersoup season
ing and the rest of the stock bring to boil and cook for 15 minutes.
Stir in the crayfish and utazi leaves simmer for 10 minutes. Check seasoning
and serve in soup bowls garnished with chopped mint.

Courtesy of Laura Edet