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9 Easy and Savory African Pepper Soup Recipes To Try This Week

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When its cold or when you are blue, even when you are dieting seeking something new, there is always this hearty and flavorful soup just for you. Whats really great about the African Pepper soup is that it is easy to make and can be healthy too.  There are different variations of this soup that are all delicious. The key to this truly delightful soup comes down to the exotic spices.

9 Savory African Pepper Soup Recipes

Recipe#1 – Goat Meat Pepper Soup with Potatoes

Ingredients

Recipe#2 – Goat Meat Pepper soup with Plantains


Ingredients

Recipe#3 – Goat Meat Peppersoup with Njansa

Ingredients

Recipe #4 – Chicken Pepper soup with Ehu

Ingredients:
  • 1 medium sized whole chicken
  • 3 Calabash Nutmeg seeds (Ehu/Ariwo)
  • 2 tbsp. chilli pepper – ground (or as desired)
  • A handful scent leaves
  • 1 medium sized onion
  • 2 seasoning cubes
  • Salt to taste

Recipe#5 – Seafood Mix Pepper Soup

Ingredients
  • 1.6 lbs catfish (cleaned and gutted)
  • 1 lb fresh prawns
  • 1 lb mussels and seafood mix
  • 2 plum tomatoes
  • 1 small red bell pepper
  • 1 small green bell pepper(optional)
  • 6 habanero peppers or ata-rodo(reduce or increase according to heat tolerance)
  • 2 small carrots
  • 1 knob of ginger ie about an inch
  • 1 garlic clove(optional)
  • A handful of chopped Basil leaves or scent leaves
  • ½ teaspoon of dry ground pepper
  • 1 Maggi crayfish (Any bouillon works)
  • 1 Tbsp of dry ground crayfish
  • Uyayak pod
  • 1 Tbsp of utazi (optional)
  • salt to taste
  • 4 Tbsp of pepper soup spice powder (add more if you wish)
  • 1 Tbsp of vegetable oil (optional)

Recipe#6 – Fish Pepper Soup with White Pepper

Ingredients
  • 2- 2½ pound white firm fish cut in desired pieces
  • 3-4 garlic cloves minced
  • 1 or more hot pepper chopped or whole scotch bonnet, chili
  • 1 Tablespoon grated ginger
  • 1 bay leaf
  • 1 Tablespoon smoked paprika
  • 2   tablespoons or more diced celery
  • ½ medium onion diced
  • 1   teaspoon white pepper
  • 3-4 leaves basil chopped
  • 1-2 green onion chopped whites and green parts
  • Salt to taste
  • 1-2 teaspoon bouillon powder
  • Ethnic spices listed above optional

Recipe#7 – Plantain and Fish Pepper Soup

Ingredients

Recipe#8 – Mushroom Pepper Soup

 

Ingredients

  • ~3/4 lbs cremini/ oyster mushrooms, .l.
  • 3 cups water
  • 4 Njangsa seeds
  • 1 large basil leave
  • 1 small sprig Parsley
  • 1/4 small onion
  • 3 garlic cloves
  • ½ inch cube ginger
  • 2 medium habanero peppers Adjust heat level accordingly
  • salt to taste
  • 1 Tbsp canola oil optional

Recipe#9 – Catfish Pepper Soup


Ingredients

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Exotic African Spices

African Spice#1 – Ehuru

Monodora myristica, the calabash nutmeg, is a tropical tree of the family Annonaceae or custard apple family of flowering plants. In former times, its seeds were widely sold as an inexpensive nutmeg substitute. This is now less common outside its region of production. Other names of calabash nutmeg include Jamaican nutmeg, African nutmeg, ehuru, ariwo, awerewa, ehiri, airama, African orchid nutmeg, muscadier de Calabash and lubushi.

African Spice#2 – Eziza Seeds (Piper Guineense)

Piper guineense is a West African species of Piper; the spice derived from its dried fruit is known as West African pepperAshanti pepperBenin pepperfalse cubebGuinea cubebuziza pepper or (ambiguously) “Guinea pepper”, and called locally kalekukauabemasorosasema and soro wisa. It is a close relative of cubeb pepper and a relative of black pepper and long pepper. Unlike cubeb pepper, which is large and spherical in shape, Ashanti peppers are prolate spheroids, smaller and smoother than Cubeb pepper in appearance and generally bear a reddish tinge.[1] The stalks of Ashanti pepper berries are also distinctly curved whilst those of cubeb pepper are completely straight.[1]

African Spice#3 – Njangsa Seeds

The term Njangsa refers to an oily seeds tree, Ricinodendron heudelotii, found in tropical West Africa. It is also known as Munguella (Angola), Essessang (Cameroon), Bofeko (Zaire), Wama (Ghana), Okhuen (Nigeria), Kishongo (Uganda), Akpi (Cote d’Ivoire), DjansangEssangEzezang and Njasang. Two varieties of the tree species are recognized R. heudelotii var. heudelotii in Ghana and R. heudelotii var. africanum in Nigeria and Westwards.

African Spice#4 – Uda

The term Grains of Selim refers to the seeds of a shrubby tree, Xylopia aethiopica, found in Africa. It is also known as kimba pepperAfrican pepperMoor pepperNegro pepperKani pepperKili pepperSénégal pepperEthiopian pepperHwentea and Guinea pepper. The seeds have a musky flavor and are used as a pepper substitute. It is sometimes confused with grains of paradise. By far the most common name in Wolof is djar in Senegal, and this is how it is listed on most, if not all, Cafe Touba packages.

African Spice#5 – Utazi

Gongronema latifolium is widely used in West Africa for medicinal and nutritional purposes. An infusion of the aerial parts is taken to treat cough, intestinal worms, dysentery, dyspepsia and malaria. It is also taken as a tonic to treat loss of appetite. In Sierra Leone an infusion or decoction of the stems with lime juice is taken as a purge to treat colic and stomach-ache. In Senegal and Ghana the leaves are rubbed on the joints of small children to help them walk. In southern Nigeria the Igbo people call the leaves ‘utazi’ and the Yoruba people ‘arokeke’.

African Spice#6 – Uyayak

Tetrapleura tetraptera is a species of flowering plant in the pea family native to Western Africa.[1] The plant is called Prekese (or, more correctly, Prɛkɛsɛ) in the Twi language of Ghana. It is also called Uhio (Uhiokrihio) in the Igbo Language of Nigeria. Its sweet fragrance is highly valued, its fruit is used to spice dishes such as Banga soup, and its bark is used for medicinal purposes. The major constituents are tanninsflavonoids and starch.

In West Africa, the plant Tetrapleura tetraptera (locally known as Aridan) is used as a spice, a medicine and as a dietary supplement rich in vitamins it is mostly found in Ghana in West Africa. It is used to prepare palm nut soup and other types of soups especially what is known by most Ghanaians as light soup because of its perceived medicinal benefits and whetting aroma. It is widely believed in Ghana that the plant only flourishes in two places i.e. Ghana and Israel but this is merely an unfounded myth which is yet to be proven true.

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Food

RECIPE OF THE DAY: Kokoro

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Kokoro is a popular crunchy snack with Western Nigerian origins. It is not unusual to find street hawkers carrying this tasty snack around in trays placed on their heads. There are two types of Kokoro sold in local markets with the difference being only in shape as well as a distinction on whether this African snack is spicy vs non-spicy.

Category, DifficultyIntermediate

Yields10 Servings
Prep Time30 minsCook Time15 minsTotal Time45 mins

 250 g coarse cornmeal
 130150 g (cassava flakes)
 34 tbsp sugar (substitute with honey or sweetener)
 1 tsp cayenne pepper
 1 tsp powdered ginger (optional)
 Vegetable oil
  Hot boiling water

Ingredients

 250 g coarse cornmeal
 130150 g (cassava flakes)
 34 tbsp sugar (substitute with honey or sweetener)
 1 tsp cayenne pepper
 1 tsp powdered ginger (optional)
 Vegetable oil
  Hot boiling water

Directions

Kokoro

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RECIPE OF THE DAY: Moroccan Lamb Tangine With Asian Pears

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There’s a lot happening with each bite of this Moroccan Lamb Tagine with Asian Pears! Lamb shoulder is rubbed with a spicy, herbaceous, garlic marinade and accompanied by figs, dates, Asian pears, red onions, and honey. Let’s start with the obvious; What the heck is a Tagine and why should you cook with it? A tagine is an earthenware cooking vessel with a history dating back to 9th century North Africa. Tagine also the word used to describe the food as we would say a stew or a curry.

Category, , , DifficultyIntermediate

Yields1 Serving
Prep Time30 minsCook Time2 hrs 30 minsTotal Time3 hrs

For The Marinade
 3 cloves garlic
 3 red chilis
 2 tsp salt
 3 tsp cumin
 3 tsp paprika
 2 tsp olive oil
 Juice of 1 lemon
 Cilantro
 Parsley
For The Lamb
 2 lbs boneless lamb shoulder
 2 tbsp olive oil for tagine
 2 tbsp vegetable oil to sear lamb
 6 oz pitted prunes
 6 oz dried figs
 2 asian pears, quartered and cored
 3 tbsp orange blossom honey Finely chopped Parsley and Cilantro for garnish.
 2 medium red onions quartered

Ingredients

For The Marinade
 3 cloves garlic
 3 red chilis
 2 tsp salt
 3 tsp cumin
 3 tsp paprika
 2 tsp olive oil
 Juice of 1 lemon
 Cilantro
 Parsley
For The Lamb
 2 lbs boneless lamb shoulder
 2 tbsp olive oil for tagine
 2 tbsp vegetable oil to sear lamb
 6 oz pitted prunes
 6 oz dried figs
 2 asian pears, quartered and cored
 3 tbsp orange blossom honey Finely chopped Parsley and Cilantro for garnish.
 2 medium red onions quartered

Directions

Moroccan Lamb Tangine With Asian Pears

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RECIPE OF THE DAY: Ogbono Soup

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Ogbono or Apon comes from the seeds from the African Mango, also called Wild or bush Mango, which is then ground into the powder used in making Ogbono Soup. The African mango seed is said to have an impressive amount of healthy fats and fiber as well as other great nutritional benefits that would make you want to eat Ogbono Soup more often than you currently do…. 🙂 I tend to use a lot of dry fish in my cooking primarily because Mum makes it and its always readily available but any meat or fish will do…. We also had fresh water leaves which mum brought from her farm (bless her!) so I used water leaves in these but you can use any green vegetables from Ugu (fluted pumpkin leaves) to spinach, kale, bitter leaves, Scent leaves or Uziza.

Category, , , DifficultyIntermediate

Yields12 Servings
Prep Time15 minsCook Time35 minsTotal Time50 mins

 115 g ground Ogbono/African Mango Seeds
 250 ml Palm Oil
 2 l Water
 2 tsp Salt
 4 stock Cubes (4 grams each)
 1 ½ tsp ground dry Pepper
 5 tbsp ground Crayfish
 Dry Fish, Fish or cooked Meat
 250 g Water Leaves, Spinach or Fluted Pumpkin Leaves (Washed and Chopped)

Ingredients

 115 g ground Ogbono/African Mango Seeds
 250 ml Palm Oil
 2 l Water
 2 tsp Salt
 4 stock Cubes (4 grams each)
 1 ½ tsp ground dry Pepper
 5 tbsp ground Crayfish
 Dry Fish, Fish or cooked Meat
 250 g Water Leaves, Spinach or Fluted Pumpkin Leaves (Washed and Chopped)

Directions

Ogbono Soup

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