Nigerian Beef Pepper Soup

How to Make It

1. 1

   Wash the beef chunks thoroughly under cold water. Place in a pot with half the chopped onion, 1 teaspoon of salt, and 1 seasoning cube. Do not add water yet. Cover and allow to steam-cook on medium heat for 10 minutes so the beef releases its own juices and absorbs the aromatics.

2. 2

   Add 1200ml of water to the pot. Bring to a boil over high heat, then reduce to a steady simmer. Cook the beef for 30–35 minutes or until tender but not falling apart. Skim off any foam or impurities that rise to the surface in the first 10 minutes.

3. 3

   Blend or finely crush the scotch bonnet peppers with the remaining onion and a small amount of water until smooth. Add the pepper blend to the simmering beef broth and stir to combine.

4. 4

   Add the pepper soup spice mix and ground crayfish. Stir well. Taste and add the remaining seasoning cube and salt as needed. Allow the soup to simmer uncovered for a further 10 minutes so the spices bloom and the broth reduces slightly to a deep, aromatic consistency.

5. 5

   Add the shredded uziza leaves (and utazi leaves if using). Stir and cook for a final 3–5 minutes. Do not overcook the leaves — they should retain some texture and bright aroma.

6. 6

   Taste and adjust seasoning. The broth should be peppery, slightly bitter from the uziza, deeply savoury, and aromatic. Ladle into deep bowls and serve hot, on its own or alongside boiled yam, abacha, or agidi.