African pepper soup (Pepe soup) is one of my favorite African dishes to make in the kitchen. This soup has such a deep, rich flavor. If you’ve never had this pepper soup, you are really missing out.
Unlike other soups, like bone broth that needs to simmer for hours and hours, this African pepper soup is ready in one hour max. The steps are so simple and the best thing is that you don’t need to babysit the pot while it is cooking. And nothing beats the taste of warm pepper soup on a cold winter day.
What is African Pepper Soup?
Pepper soup (also known as “Pepe soup”) is a West African soup that is prepared using various meats, habanero or scotch bonnet peppers, onions, garlic and ginger as primary ingredients. It is a spicy soup that has a light, watery texture.
The soup is very common in West Africa, so don’t be surprised if you come across not only Cameroonian Pepper Soup, but also Nigerian and Ghanaian Pepper Soup.
Ingredients For African Pepper Soup
- Oxtail
- Onion sliced
- Garlic (fresh or powdered)
- Ginger (fresh or powdered)
- Seasoning powder
- Parsley and basil
- Scotch bonnet or habanero pepper
- Salt
- Njansa seeds
- Cameroonian Country Onion
- Water
- Chives
What is Njansa?
Njansa is a round, yellow-brown seed, produced by the (Ricinodendron heudelotii) tree, which grows mainly in western Africa. Once mature, the seeds are dried to preserve them.
Njansa is commonly used in Cameroonian pepper soup unlike in Nigerian pepper soup where it is not included. See?, even without njansa, you can make a delicious bowl of pepper soup.
What Is Cameroonian Country Onion?
Another spice worth a special introduction is the Cameroonian Country Onion which is also know as frostyrax lepidophyllus.
It is a species of plant in the Huaceae family. The seeds are not only used in Cameroonian cuisine, but are also very common in Gabon and Ghana.
Where to buy Njansa seeds and Cameroonian Country Onion? Check in an Afro shop or Asian shop near you.
How to Make African Pepper Soup
FIRST: Add onion, garlic, ginger, parsley, scotch bonnet, and njansa in a blender with a cup of water. Blend till totally smooth.
SECOND: In a large pot, add the chopped oxtail, water, salt and seasoning powder.
THIRD: Bring to a boil over high heat and once it has started boiling, skim off any scum at the top of the pot. Cover the pot, reduce the heat to medium-low and simmer for 30 minutes till the meat is tender.
FOURTH: Add the puree at this point and simmer for another 15 minutes. Adjust salt and thickness (by adding more water) of this African pepper soup to your taste. Garnish with more scotch bonnet and chives and SERVE.
How To Serve African Pepper Soup
Pepper soup is served hot on its own or with boiled yams or rice.
Other Variations For Pepper Soup
Add peeled and cubed yams during the last 15 minutes of cooking (at the fourth step). While the yams cook together with the pepper soup, they help to thicken the soup a little bit.
Alternatively, use potatoes instead of yams for the same results.
Is African Pepper Soup Healthy For You?
Not only is African pepper soup a frugal meal, it’s very nutritious as well. It contains beneficial minerals, healthy fats, collagen, amino acids, and more.
How To Store African Pepper Soup
Once the soup has cooled down, transfer to an airtight container and store in the fridge for 3 to 4 days.
Freezing Leftovers
To further extend the shelf life of pepper soup, transfer into an air-tight, freezer suitable container and keep in the freezer for up to 6 months.
To Thaw, leave pepper soup in the fridge overnight or a couple of hours on the kitchen countertop.
Reheating Leftovers
To reheat pepper soup, pour the thawed soup in to a pot and bring to a boil over medium heat. Simmer for 5 minutes and serve hot or warm.
More Tips
- Once the oxtail has come to a boil, skim off any scum at the top of the pot.
- Add pureed herbs in the last 15 minutes.
- Adjust the amount of habanero peppers to suit your taste buds.
Now you know the fabulous process of making pepper soup. You definitely need to give it a try if you never have!
PIN IT FOR LATER
Other Delicious African Recipes
African Pepper Soup - With Ox-Tail
Ingredients
- 2 pounds Oxtail (1kg)
- 4 cloves Garlic OR 1 teapoon Garlic powder
- 3 inches Ginger OR 1 teaspoon Ginger powder
- 1 large Onion peeled and roughly chopped
- 1/4 cup Parsley
- 1/8 cup Basil
- 1 -2 Habanero peppers OR Scotch bonnet
- 1/2 tsp Salt
- 1 tsp Seasoning powder
- 2 tbsp Njansa
- 2 seeds Cameroonian Country Onion
- 6 cups Water
- 2 tbsp Chives for garnishing
Instructions
- Add onion, garlic, ginger, green onions, parsley, scotch bonnet, and njansa in a blender with a cup of water. Blend till totally smooth.
- In a large pot, add the chopped oxtail, water, salt, and seasoning powder.
- Bring to a boil over high heat and once it has started boiling, cover the pot, reduce the heat to medium-low and simmer for 30 minutes till the meat is tender.
- Add the puree at this point and simmer for another 15 minutes. Adjust salt and thickness of this African pepper soup (by adding more water) to your taste.
Notes
- Once the oxtail has come to a boil, skim off any scum at the top of the pot.
- Add pureed herbs in the last 15 minutes.
- Adjust the amount of Habanero peppers to suit your taste buds.
If you enjoy this African Pepper Soup recipe, I hope you’ll leave a comment with Star rating. I would love to hear from you.
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I love African dishes. Almost all of them are spicy like this one. Very appetising
Peppe soup is the best. This one looks appetising