Efik Pepper Soup (Nkwobi-Style Offal Pepper Soup)

How to Make It

1. 1

   Place cow foot and tripe in a pressure cooker with onion, 1 seasoning cube, and half the water. Pressure cook for 35–40 minutes until tender. If using a regular pot, boil for 60–75 minutes.

2. 2

   Add liver to the pot and cook for a further 10 minutes — liver should not be added at the start as it toughens.

3. 3

   Add the cracked uda seeds, ground ehuru, blended scotch bonnet pepper, and ground crayfish to the pot. Stir well.

4. 4

   Add remaining water if needed to achieve a clear, light broth consistency. Add the second seasoning cube and salt to taste. Bring to a rolling boil for 10 minutes to allow the spices to bloom fully.

5. 5

   Reduce heat to medium, add shredded uziza leaves, and simmer for 5 minutes. The uziza adds a distinctive peppery, slightly bitter note.

6. 6

   Taste and adjust salt and pepper. The broth should be intensely aromatic, spicy, and clear.

7. 7

   Ladle into deep bowls and garnish with shredded utazi leaves. Serve hot as a starter, restorative, or street food meal with agidi or alone.