Nigerian Pepper Soup (Pèpè)
Pèpè Say it: peh-PEH
Pèpè soup, widely known as Nigerian pepper soup, is a fiery, aromatic meat broth built on ginger, garlic, scotch bonnet and warm West African spices. It is eaten across Nigeria as a starter, a late-night snack or a light main, often at gatherings and on cool evenings. The broth is thin but deeply savory, with a heat that builds slowly and a fragrance from uziza, calabash nutmeg and scent leaves. Goat is a classic choice, though the same spice base suits chicken and fish.
Nigerian Pepper Soup (Pèpè)
Pèpè
Pronounced peh-PEH
- Serves
- 4
- Prep
- 20 min
- Cook
- 1 hr 20 min
- Total
- 1 hr 40 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains shellfish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Meat and broth
Spice paste
Finish
Method
Rinse the goat meat under cold water and trim any large pieces of excess fat. Put it in a large pot with 6 cups (1.5 L) water, the sliced onion half, garlic, ginger, and salt.
Bring to a boil over high heat, then skim off the foam that rises. Lower the heat, cover, and simmer for 50–60 minutes, until the meat is tender when pierced with a knife and the broth tastes meaty.
Meanwhile, blend the chopped onion half, scotch bonnets, pepper soup spice blend, and ground crayfish with ½ cup (120 ml) of the hot broth until smooth.
Stir the spice paste into the pot and simmer uncovered for 15–20 minutes, until the broth is glossy and reduced by about one-quarter. If it becomes too thick, add ½ cup (120 ml) water.
Taste the broth and add more salt if needed; it should be spicy, savory, and thin enough to spoon.
Stir in the scent leaves, cover, and simmer for 2–3 minutes, until the leaves wilt and the broth smells fragrant. Serve hot.
Regional variant: Catfish Pepper Soup (Point and Kill)
Use 2 lb (900 g) catfish steaks instead of goat and a lighter hand with salt. Bring the spiced broth to a gentle simmer, add the fish, and cook for 8–10 minutes, until the fish flakes but still holds its shape. Do not boil hard or the fish will break up; finish with scent leaves just before serving.
Cook's notes
- For a clearer broth, skim well and keep the pot at a gentle simmer after the spice paste goes in.
- If you cannot find scent leaves, Thai basil or a mix of basil and mint is the closest easy substitute.
- Pepper soup is meant to be hot; adjust the scotch bonnet to your taste but do not omit it entirely.
Serve with
Serve hot on its own as a starter, or with white rice, agidi (cornmeal wrap), or boiled yam.
Make ahead and storage
Cool, cover, and refrigerate up to 2 days; reheat gently with a splash of water and stir in fresh scent leaves just before serving.
