Nigeria | Soup

Nigerian Pepper Soup

Name: Nigerian Pepper Soup
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 5 bowls
Cuisine: Nigeria, West Africa
Ingredients: 1 kg goat meat or chicken, cut into serving pieces; 2 medium onions, one quartered, one sliced; 2 litres water, plus more as needed; 2 tbsp pepper soup spice or ground ehu; 1 whole scotch bonnet pepper, chopped or left whole; 1 tsp thyme; ½ cup scent leaves or uziza, sliced; salt, to taste

A hot, aromatic Nigerian broth made with goat, chicken, fish, or assorted meat, pepper soup spice, chile, onion, and scent leaves.

Country

Nigeria

Region

West Africa

Time

70 min

Serves

Level

easy

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01 / Get ready

Everything you need

Tap each ingredient as you gather it. Illustrations are visual guides; follow the ingredient names and quantities.

Servings 5

Scale the dish before you shop, then use the checklist while you cook.

Jump to method My cookbook

Ingredients

For 5 bowls

Soup

Protein

1 kg goat meat or chicken, cut into serving pieces

Soup base

2 medium onions, one quartered, one sliced 2 litres water, plus more as needed

Spices

2 tbsp pepper soup spice or ground ehu 1 whole scotch bonnet pepper, chopped or left whole 1 tsp thyme (optional)

Finish

½ cup scent leaves or uziza, sliced

Pantry

salt, to taste

A few kitchen essentials

Suggested from the recipe method. Use equivalent equipment you have.

Lidded pot

Knife & board

Wooden spoon

02 / Let’s cook

One step at a time

Keep the rhythm calm, watch the texture, and adjust seasoning at the end.

Back to Nigeria

4 steps 15 min prep 55 min cook (check method) 70 min total easy

Start the meat

Place meat in a pot with quartered onion, salt, and enough water to cover. Bring to a boil, then reduce to a steady simmer.

Kitchen noteGoat and cow foot take longer than chicken or fish. Top up water as needed.

Simmer meat 45:00

Season the broth

Add pepper soup spice or ground ehu, scotch bonnet, thyme if using, and sliced onion. Simmer until the broth smells aromatic.

Season broth 10:00

Finish with herbs

Stir in scent leaves or uziza and simmer briefly. Taste for salt and pepper.

Finish 05:00

Serve hot

Serve immediately as a broth, or ladle over boiled yam, rice, or agidi.

Goat meat, chicken, catfish, assorted beef, cow foot, and yam versions are common. Scent leaf is preferred, while uziza or parsley may appear as substitutes.

Cooking notes, photos & serving ideas

Recipe context

More about this dish

Serving ideas, regional context, and cooking cues for when you want more detail.

When to cook it

Best for cold evenings, celebrations, recovery meals, and small chops menus.. Plan on a easy cook. Allow about 70 minutes total.

What to serve alongside it

White rice, boiled yam, agidi, or served alone as a hot broth.

Regional lane

National party and street table. The foods that cross state lines: jollof, puff puff, pepper soup, boli, small chops, and shared celebration plates.

Chef watch-outs

Stopping the base before the pepper, onion, or spice edge has mellowed.
Thinning the pot before the body of the soup or stew has developed.
Overcooking the greens until the color and texture collapse.

How you know it is ready

The sauce should coat the spoon and taste rounded, not watery or raw.
Greens should be cooked through but still look alive and glossy.
The aroma should smell rounded rather than raw or sharp.

Pantry lane

palm oil, crayfish, iru or ogiri, scotch bonnet, melon seed

Recipe illustrations

See the dish before you cook

Take a closer look at the dish and its serving ideas.

Goat meat pepper soup with clear spiced broth, onion and sliced scent leaves; AI-generated recipe illustration — Nigerian Pepper Soup finished dish · AI-generated illustration

Chef board

Build the table around Nigerian Pepper Soup

White rice, boiled yam, agidi, or served alone as a hot broth.

Best route from here

National party and street table

Collections to keep cooking

Nigerian Regional Table

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