APRON AND PANS - NIGERIAN PEPPERSOUP
Ingredients
1 kg of assorted meat (goat or cow)
3 Seeds of Ehu
Scent (Efinrin) leaves (a handful)
Ground Uziza seeds – 1 teaspoon
Sliced Utazi Leaves (optional)(to taste)
2 cubes of maggi
4 Spoons of ground crayfish (optional)
Half cup of onions
Salt and pepper to taste
Sachet of Kitchen Glory (beef seasoning) or any other peppersoup pre-packed spice
Preparation
NOTE: Uziza seeds are very peppery, be sure to taste before adding more (ordinary) pepper.
1. Ehu seed (refer to African Salad post) is one of the most relevant peppersoup ingredients and it requires a special kind of preparation. Break away the outer shell, then blend/pound together with the uziza seeds and crayfish.
Some prefer to heat the ehu before using them. It is a common practice in the rural areas. They throw them into red hot charcoal for few seconds then remove when they are turning dark, break away the outer membrane and grind. You can achieve same in your kitchen by dropping them in a frying iron spoon and hovering over the gas burner, but you can avoid all of that.
2. Grind the uziza seeds, slice the onions and utazi leaves and set aside in a plate.
3. 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 ingredients - a cube of maggi, sachet of kitchen glory/spice of your choice and a pinch of salt.
4. Start cooking the harder meat first and then add softer and easier to cook ones later, e.g begin with the cow flesh, intestine and cow tripe (towel), then add the liver and kidney several minutes later.
5. Cook on medium heat for 20-40 minutes. Add the ground ehu, uziza, crayfish and remaining onions. Allow to boil for about 5-10 minutes, taste for salt and pepper.
6. Add the sliced utazi and scent leaves simultaneously, salt and (ordinary) pepper to taste. Allow to boil for another 5 - 10 minutes. Your delicious peppersoup is ready.
7. You can serve alone with a chilled bottle of your favorite drink or with boiled white rice or yam.
1 kg of assorted meat (goat or cow)
3 Seeds of Ehu
Scent (Efinrin) leaves (a handful)
Ground Uziza seeds – 1 teaspoon
Sliced Utazi Leaves (optional)(to taste)
2 cubes of maggi
4 Spoons of ground crayfish (optional)
Half cup of onions
Salt and pepper to taste
Sachet of Kitchen Glory (beef seasoning) or any other peppersoup pre-packed spice
Preparation
NOTE: Uziza seeds are very peppery, be sure to taste before adding more (ordinary) pepper.
1. Ehu seed (refer to African Salad post) is one of the most relevant peppersoup ingredients and it requires a special kind of preparation. Break away the outer shell, then blend/pound together with the uziza seeds and crayfish.
Some prefer to heat the ehu before using them. It is a common practice in the rural areas. They throw them into red hot charcoal for few seconds then remove when they are turning dark, break away the outer membrane and grind. You can achieve same in your kitchen by dropping them in a frying iron spoon and hovering over the gas burner, but you can avoid all of that.
2. Grind the uziza seeds, slice the onions and utazi leaves and set aside in a plate.
3. 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 ingredients - a cube of maggi, sachet of kitchen glory/spice of your choice and a pinch of salt.
4. Start cooking the harder meat first and then add softer and easier to cook ones later, e.g begin with the cow flesh, intestine and cow tripe (towel), then add the liver and kidney several minutes later.
5. Cook on medium heat for 20-40 minutes. Add the ground ehu, uziza, crayfish and remaining onions. Allow to boil for about 5-10 minutes, taste for salt and pepper.
6. Add the sliced utazi and scent leaves simultaneously, salt and (ordinary) pepper to taste. Allow to boil for another 5 - 10 minutes. Your delicious peppersoup is ready.
7. You can serve alone with a chilled bottle of your favorite drink or with boiled white rice or yam.
Credit: All Nigerian Foods. Edited.
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