Pepper soup is a light, spicy West African broth built on aromatic seeds and chilli, simmered with goat, chicken, fish or beef. Its flavour comes from a blend of calabash nutmeg, uda and uziza, not just pepper. It is warming, brothy and ready in about 40 minutes.
What is pepper soup?
Pepper soup is a thin, fragrant broth eaten across Nigeria and Cameroon. Despite the name, the flavour is aromatic and herbal rather than purely hot, with warmth from chilli and depth from West African seeds. It is often eaten as a starter, a comfort dish, or a remedy when you feel under the weather.
What spices are in pepper soup?
The signature comes from calabash nutmeg (ehuru), uda (grains of selim) and uziza, plus ginger, garlic and chilli. A dedicated pepper soup blend grinds these together so you do not have to source each one separately.
How to make pepper soup
Season your meat or fish, cover with stock, add onion and a dedicated pepper soup spice, and simmer until tender. Goat takes longest, chicken around 30 minutes, fish only 10 to 15. Finish with scent leaf if you have it.
Is pepper soup very spicy?
It has real warmth but the aromatics balance the heat. You control the chilli, so it can be gentle or fiery.
Costack Pepper Soup Spice blends calabash nutmeg, uda, uziza, ginger and garlic in one step, made in small batches in Manchester.
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