Nigerian Pepper Soup
By Linda Oparachoa
Photograph: Linda Oparachoa
Pepper soup originates from West Africa, notably Nigeria. It can be prepared in various ways, either with meat or fish. It is said that it contains medicinal properties. From a very young age, I remember my mum preparing a pot of fish or goat pepper soup whenever I was ill and made sure I had it twice a day served hot. It was one of the very first recipes I learned how to prepare from both my mum and grandma.
I was brought up in a very traditional way which meant that as a young child, I had to learn how to cook from an early age of 13 years old. Learning how to cook my local traditional foods from both my mum and grandma helped me to stay connected to my culture. Whilst cooking with my grandma, she tells me folktales connected to the food we are preparing and which tribe of Nigeria owns the dish/delicacy. As an adult, whenever I am homesick, I prepare these meals and remember the memories/stories my grandma told me.
Ingredients:
Catfish/Tilapia
Stock cubes
Ground Ehu (traditional pepper soup seasoning)
Onions
Scotch bonnet pepper
Scent leaves/Uzazi leaves
Maggi cubes
Method:
Place your choice of fish (catfish or tilapia) pieces in a pot and pour water to just cover the fish, add the stock cubes and bring to the boil.
Once it starts to boil add the ground Ehu (traditional pepper soup seasoning), onions, scotch bonnet pepper, and scent leaves/Uzazi leaves, Maggi cubes, and continue cooking.
Once the fish is done, add salt to taste and leave to simmer for about 5 minutes and it's ready!
About Author: Linda Oparachoa is a hospital pharmacist who loves to connect to her Nigerian roots through her cooking. She came to the UK as a teenager and grew up in North London and moved to Leicester to study.
