Nigerian Beef Pepper Soup
Nigerian Beef Pepper Soup
- Prep Time: 15
- Cook Time: 115
- Total Time: 210
- Serving: 4
A flavorful and spicy soup made with beef oxtail, slow-cooked with a medley of aromatic spices and herbs. This soup is a comfort food known for its warming, invigorating properties and as a recipe staple in Nigerian households. Serve the soup piping hot as a light meal or appetizer, accompanied by boiled yams, plantains or bread. Recipe adapted from the original developed by Chef Bradley Yip.
Ingredients
1½ lb (750 g) Beef Oxtail, cut into 1- to 1½-inch (2.5 to 4 cm) pieces
1 tbsp (15 mL) canola or sunflower oil
1 large onion, chopped
3 cloves garlic, minced
1 tbsp (15 mL) grated gingerroot
2 habanero peppers, chopped (or to taste)
2 tbsp (30 mL) pepper soup spice mix (see Tip*)
1 tbsp (15 mL) ground crayfish (optional)
1 tsp (5 mL) ground uziza seeds (see Tip**)
1 tsp (5 mL) ground nutmeg
2 to 4 fresh scent leaves (see Tip***) or basil leaves
1 tsp (5 mL) salt (approx)
1 bouillon cube, crumbled (approx)
Directions
1. Rinse and drain beef; thoroughly trim off any excess fat. Set aside.
2. Heat oil over medium heat in a large pot. Add onion, garlic and gingerroot; cook, stirring, for about 5 minutes or until fragrant. Add beef and cook, stirring to coat, for 5 minutes. Add 6 cups (1.5 L) water and bring to a boil. Stir in habanero peppers, pepper soup spice mix, ground crayfish (if using), uziza and nutmeg. Stir in 1 tsp (5 mL) salt and 1 bouillon cube. Cover, reduce heat to low and simmer for 1½ to 2 hours or until meat is fork-tender.
3. Stir in scent leaves to taste; simmer, uncovered, for 5 minutes. Taste and season with additional salt and bouillon cube, if desired.
Notes
* Pepper soup spice mix is available in African grocery stores, specialty spice shops and online. If it’s not available, combine 1 tbsp (15 mL) whole black peppercorns, 2 tsp (10 mL) whole allspice and ¼ tsp (1 mL) EACH ground fennel seeds and cumin in a mortar and pestle or spice grinder; grind until fine. Stir in 1½ tsp (7 mL) ground ginger and 1 tsp (5 mL) cayenne pepper.
** Uziza seeds, also know as “hot leaf” provide an authentic flavour to the soup but can be replaced with fresh ground black pepper. They are available in African grocery stores, specialty spice shops and online and can be purchase whole or ground; if necessary, grind whole seeds in a mortar and pestle or a spice grinder, then measure 1 tsp (5 mL).
***Look for fresh scent leaves Nigerian or other African grocery stores; frozen chopped scent leaves may be available if fresh are not, or you can use fresh basil instead.
