Welcome to Chefsbase. On this page, I will be telling you a lot of exciting things about Pepper Soup. There are many ways of making the Nigerian pepper soup, however, amongst the many I have tried, this recipe takes the crown. It can be taken as an appetizer, a comfort meal or even a natural cure to the flu.

The sound of “pepper soup” can sound scary to someone who does not love spice. You may be misled into thinking there is nothing more to this rich and tasty Nigerian soup than pepper. Okay, that is not true and I will tell you the reason.

What is Pepper Soup?

Pepper soup is a soup made with a mixture of blended peppers and spices, it is best known for the aromatic appeal it offers. Just like many cultures have indigenous recipes that they turn to when they feel under the weather or simply wish to enjoy a comfort meal, pepper soup plays this role in Nigerian cuisine. It is woodsy and enriched with spices and herbs.

There are various methods of making Nigerian pepper soup, this has been a recent go-to recipe. Back home, we would buy whole ingredients and grind them ourselves for the most authentic dry pepper soup spice mix. Some of these can be found in your local African shop.

Nigerian Pepper Soup Ingredients

Firstly, the choice of protein for your pepper soup is certainly something you can play around with. This is a fish pepper soup but we also have goat meat pepper soup, beef pepper soup, assorted meat pepper soup, chicken or turkey pepper soup, the list is lengthy.

For my fish, I used Tilapia, which can be replaced by any other type of fresh fish e.g. catfish, red snapper etc.

Now let’s examine the common components of the pepper soup spice mix:

African Calabash Nutmeg

This is also known as Ehuru, an aromatic and nutty spice that can be overpowering if not used in small doses. The seed is peeled out of its woody case and can be grated or ground, its presence allows for a fragrant dish.

Grains of Selim

This very spice is what is responsible for the dark colour of the pepper soup spice mix. It is also known as African Pepper and as the name implies, has a spicy note to it.

It has also been proven to be medicinal having anti-inflammatory benefits. I use it both in ground form and drop a few pieces to cook in my pepper soup.

Gbafilo Seeds

This aromatic spice component is added to various soups and dishes across various African cuisines. The shell must be broken and peeled off to access the seed.

Aidan Fruit

Also called uyayak in Nigeria or prekese in Ghana, this is usually used whole. My pepper soup spice contains this in ground form, it can also be used in its whole form, simply rinse and cook in the soup as it releases its taste.

Umilo/Omilo/Cocoplum

This is another shelled seed that has to be cracked open.

Alligator Pepper/Mbongo Spice

This condiment is also known as African cardamom and is sometimes mistaken for grains of paradise. The pepper seeds have a pod called Aframomum danielli.

I have mentioned these spices as the ones traditionally used but feel free to add in any of your preferred spices to amp up the flavour of your pot of pepper soup. For instance, I added star anise and fennel seeds to my pepper soup more because I have come to love the sheer fragrance of the spice.

If you are also not pressed for time and wish to amplify the flavour, toast your spices in a hot skillet or an oven before grinding, thank me later!

If you are unable to get your hands on the raw spices, the pepper soup spice mix in ground form should be easier to find in your nearest African or Caribbean market.