Nigerian Assorted Meat Pepper Soup (Ofe Owerri Style)

How to Make It

1. 1

   Clean and Parboil the Assorted Meats

   Thoroughly clean the tripe by rubbing it with coarse salt and lemon juice, then rinse under cold running water. Parboil the cow foot separately in plain water for 15 minutes, drain, and discard the water to remove excess fat and impurities. Rinse the beef chunks and liver under cold water. Pat all meats dry.

   Tip: Cleaning tripe and cow foot properly is non-negotiable for both food safety and reducing excess saturated fat in your finished soup.
2. 2

   Season and Pre-cook the Meats

   In a large, heavy-bottomed pot, combine the cleaned beef, tripe, and cow foot. Add the minced garlic, grated ginger, half the chopped onion, Cameroon pepper, and a pinch of salt. Add 200ml of the low-sodium stock or water. Cover and cook on medium heat for 30 minutes, stirring occasionally, until the meats begin to soften. Do not add the liver yet.

   Tip: Cooking the meats in their own steam first concentrates the natural flavours without requiring excess oil or seasoning.
3. 3

   Blend the Pepper and Aromatics Base

   While the meats cook, blend the scotch bonnet peppers, tatashe, and remaining onion together into a coarse (not smooth) paste. Set aside. Lightly crack open the uda pods using the back of a knife or a mortar.

   Tip: A coarse pepper blend gives the soup its characteristic rustic texture. Over-blending creates a paste that clouds the broth unnecessarily.
4. 4

   Build the Pepper Soup Broth

   Once the meats are partially tender, pour in the remaining 1 litre of low-sodium stock. Add the blended pepper paste, cracked uda pods, ground ehuru, pepper soup spice blend, and ground crayfish. Stir to combine well. Bring to a boil, then reduce to a steady simmer. Cook uncovered for 20 minutes to allow the spices to bloom and the broth to develop depth.

   Tip: Cooking uncovered helps concentrate the broth and deepen the flavour profile. If the soup reduces too quickly, add a small splash of hot water.
5. 5

   Add the Liver and Final Spices

   Add the beef liver chunks to the pot and stir gently. Cook for 7 to 10 minutes only — liver toughens quickly with prolonged cooking. Taste the broth and adjust salt and Cameroon pepper to your preference.

   Tip: Liver is done when it is just cooked through with no pink in the centre. Overcooking destroys its B vitamins and makes it grainy in texture.
6. 6

   Finish with Healing Leaves

   In the last 5 minutes of cooking, add the sliced uziza leaves, torn utazi leaves, and nchanwu (scent leaves). Stir gently and allow them to wilt into the broth. Remove the uda pods before serving.

   Tip: Adding the leaves at the very end preserves their volatile oils, chlorophyll, and anti-inflammatory compounds. Never boil these herbs for long periods.
7. 7

   Serve and Present

   Ladle the assorted meat pepper soup into deep bowls, ensuring each serving has a balanced mix of all meat types and a rich, aromatic broth. Serve piping hot on its own for a low-carbohydrate, high-protein meal, or alongside a small portion of unripe plantain, ofada rice, or boiled yam for those who need additional complex carbohydrates.

   Tip: For clients managing diabetes or weight, serve the pepper soup alone or with boiled unripe plantain, which has a lower glycaemic index than ripe plantain or white rice.