It is called pepper soup in Nigeria and light soup in Ghana. It is made with meat stock water, then seasoned with West African spices and seasoning which we have combined them into our pepper soup seasoning.
This soup is packed with spices that can help to fight cold and flu during cold seasons. The soup also helps with nausea. This is the reason why in our culture it is made for women during pregnancy and after delivering a baby. This soup is very comforting. Though it is made year round back home in Ghana and Nigeria, in the United States it is appreciated mostly during fall and winner. It wraps around you like a blanket.
This soup can be spicy in that it has heat, so drink with care.
- 2 pounds of goat, turkey, chicken, or beef meat.
- Rinse the meat then cut up onions onto the meat, then add a bit of salt.
- Add 4 to 5 cups of water and place it on stove (medium heat)
- (Optional), If you want to increase the heat in the soup add blend 1 habanero and add it to the meat. (Our pepper soup mix had dry habanero peppers and cayenne pepper so it has heat already).
- Let the meat cook and tenderize for about 20 minutes.
- Add about 2 teaspoon of the pepper soup spice mix into the soup and stir. Taste it and adjust it by adding more if needed according to your preferences.
- (Optional) to make Ghanaian version, add 1 8oz can of tomato sauce to the soup. Add a bit of water is the water has reduced from the meat. Let it cook for another 15 minutes or until meat is tender. At this point reduce heat to medium- low.
- Adjust with salt if needed.
- Scoop some soup into a bowl and enjoy by itself or pair it with fufu, yams or potatoes.