Nigerian Pepper Soup with Scent Leaves

Quick Recipe Version (TL;DR)

• Yield: 4 servings (about 2 liters)
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes

Quick Ingredients

• 800 g bone-in goat meat, cut into 5 cm pieces (see Variations for chicken or fish)
• 6 cups (1.5 L) water
• 1 medium onion (150 g), sliced
• 3 garlic cloves (12 g), crushed
• 1 thumb ginger (15 g), sliced
• 1 Scotch bonnet chili (10 g), seeded if desired
• 1 bay leaf
• 1 tsp fine salt, plus more to taste
• 1 tsp low-sodium bouillon powder or 1 cube (optional)
• 1 tbsp fresh lemon juice
• 1 cup loosely packed fresh scent leaves (efirin/nchuanwu), about 15 g
• Pepper Soup Spice Blend (about 3 tbsp total): 3 calabash nutmeg seeds (ehuru, ~4 g), 2 grains of selim pods (uda), 1 tsp whole black peppercorns (2 g), 3 whole cloves

Do This

• 1. Toast ehuru, uda, black peppercorns, and cloves in a dry pan 2–3 minutes; grind to a fine powder.
• 2. Rinse goat; optionally parboil 5 minutes, drain, and rinse to clear impurities.
• 3. Combine goat, onion, garlic, ginger, chili, bay leaf, 6 cups water, and 2 tsp spice blend. Bring to a boil, then simmer at 185–195°F (85–90°C) for 40 minutes.
• 4. Season with salt, bouillon, and 1 more tsp spice blend; simmer 10–15 minutes until goat is fork-tender.
• 5. Stir in lemon juice and scent leaves; simmer 1–2 minutes. Adjust salt and heat.
• 6. Rest 3 minutes, then ladle into warm bowls. Serve hot with boiled yam, plantain, or rice.

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Why You’ll Love This Recipe

• Classic Nigerian flavor: fragrant calabash nutmeg and smoky grains of selim set this apart from any other broth.
• Light yet satisfying: a clear, gently spicy soup that feels restorative, not heavy.
• Flexible protein: use goat for deep flavor, chicken for speed, or firm fish for delicacy.
• Fast weeknight friendly: the spice blend toasts in minutes and the soup is mostly hands-off simmering.

Grocery List

• Produce: Onion, garlic, ginger, Scotch bonnet chili, fresh scent leaves (or Thai basil/Italian basil as a backup), lemon
• Dairy: None
• Pantry: Bone-in goat meat (or chicken pieces or firm fish steaks), calabash nutmeg seeds (ehuru), grains of selim (uda) pods, whole black peppercorns, whole cloves, bay leaf, salt, bouillon powder (optional)

Full Ingredients

Pepper Soup Spice Blend (yields about 3 tbsp)

• 3 calabash nutmeg (ehuru) seeds, shells removed after toasting (about 4 g)
• 2 grains of selim (uda) pods
• 1 tsp whole black peppercorns (2 g)
• 3 whole cloves

Goat Pepper Soup (base recipe)

• 800 g bone-in goat meat, cut into 5 cm pieces
• 6 cups (1.5 L) water, plus more as needed
• 1 medium onion (150 g), thinly sliced
• 3 garlic cloves (12 g), lightly crushed
• 1 thumb ginger (15 g), sliced coins
• 1 Scotch bonnet chili (10 g), stemmed; seed to reduce heat
• 1 bay leaf
• 1 tsp fine salt, plus more to taste
• 1 tsp low-sodium bouillon powder or 1 cube (optional)
• 1–1.5 tbsp Pepper Soup Spice Blend, divided (start with 2 tsp, then add to taste)
• 1 tbsp fresh lemon juice
• 1 cup loosely packed scent leaves (efirin/nchuanwu), about 15 g, roughly torn

To Serve (optional)

• Boiled yam, white rice, or ripe plantain
• Extra scent leaves, thinly sliced, for garnish
• Lemon wedges

Chicken Variation

• 1 kg bone-in chicken pieces (drumsticks/thighs)
• Use the same aromatics and water as the base recipe
• Simmer 25–30 minutes total; use 1–1.25 tbsp spice blend to taste

Fish Variation

• 900 g firm fish steaks (e.g., African catfish, snapper, tilapia), 3–4 cm thick
• Make the broth with aromatics and 2 tsp spice blend for 10 minutes first; add salted fish and simmer 8–10 minutes only

Step-by-Step Instructions

Step 1: Toast and grind the pepper soup spices

In a small dry skillet over medium heat, toast the calabash nutmeg seeds, grains of selim pods, black peppercorns, and cloves for 2–3 minutes, shaking the pan, until aromatic. Do not burn. Lightly crack the ehuru to remove any brittle shells, then grind all toasted spices in a spice grinder or mortar to a fine powder. You should have about 3 tablespoons total. Set aside.

Step 2: Prep aromatics and protein

Slice the onion, crush the garlic, and slice the ginger. For moderate heat, seed the Scotch bonnet; for bolder heat, leave seeds in. Rinse the goat pieces well. Optional but helpful: place goat in a pot, cover with cold water, bring to a gentle boil for 5 minutes, then drain and rinse to remove impurities. This yields a clearer broth.

Step 3: Build the base broth

In a medium pot, combine goat, onion, garlic, ginger, Scotch bonnet, bay leaf, and 6 cups (1.5 L) water. Stir in 2 teaspoons of the spice blend. Bring to a rolling boil over high heat, then immediately reduce to a gentle simmer at about 185–195°F (85–90°C). Cover partially and simmer for 40 minutes, skimming any foam that rises.

Step 4: Season and finish cooking

Add 1 teaspoon salt, bouillon powder (if using), and 1 additional teaspoon of the spice blend. Taste and adjust with more spice blend in 1/2-teaspoon increments if you want more perfume and warmth. Continue simmering 10–15 minutes, until the goat is fork-tender and the broth is intensely aromatic. Maintain a gentle simmer, adding a splash of hot water if the level drops below the meat.

Step 5: Brighten and add scent leaves

Stir in the lemon juice. Add the torn scent leaves and simmer just 1–2 minutes so they stay vibrant and release their signature aroma without turning dull. Remove and discard the bay leaf.

Step 6: Rest and taste

Turn off the heat and let the soup stand 3–5 minutes to settle. Taste and adjust salt, chili heat, or acidity. The broth should be clear, peppery, and deeply aromatic with ehuru and uda.

Step 7: Serve

Ladle hot into warmed bowls, ensuring each serving gets some broth and a few meaty pieces. Garnish with a few fresh scent leaves if you like. Serve as-is or alongside boiled yam, white rice, or ripe plantain.

Pro Tips

• Grind spices fresh. Pre-ground blends fade quickly; toasting and grinding releases the signature perfume.
• Control the simmer. Keep it gentle at 185–195°F (85–90°C) for a clear broth and tender meat.
• Add spice blend in stages. Layering at the start and near the end keeps flavors bright and complex.
• Use bone-in protein. Bones enrich the broth and give the classic pepper soup body.
• Add scent leaves last. Overcooking dulls their minty, clove-like aroma.

Variations

• Chicken Pepper Soup: Use 1 kg bone-in drumsticks/thighs. Simmer 25–30 minutes total. Start with 2 tsp spice blend; finish with 1–2 tsp more to taste. Add scent leaves for 1 minute at the end.
• Fish Pepper Soup: Salt 900 g firm fish steaks lightly and rest 10 minutes. Simmer aromatics and 2 tsp spice blend in water for 10 minutes; add fish and cook 8–10 minutes only. Finish with lemon and scent leaves.
• Extra-Comfort Add-ins: Add 1 small diced yam or unripe plantain during simmer for a heartier bowl; allow 12–15 extra minutes to soften before adding scent leaves.

Storage & Make-Ahead

Refrigerate cooled soup in an airtight container up to 4 days. For best flavor and color, add fresh scent leaves when reheating rather than storing them in the soup. Freeze the broth and meat (without leaves) up to 3 months; thaw overnight in the refrigerator. Reheat gently to a simmer, add a splash of water if needed, refresh with a pinch of spice blend and lemon, and finish with fresh scent leaves.

Nutrition (per serving)

Approximate for goat version: 250 kcal; 32 g protein; 10 g fat; 6 g carbohydrates; 900 mg sodium. Values vary based on protein choice, bouillon use, and salt.