Nigerian Pepper Soup
A vibrant, aromatic seafood broth infused with scotch bonnet peppers, spices, and fresh herbs. This classic Nigerian comfort soup is warming, bold, and perfect served with crusty bread.
- Total time
- 35 min
- Servings
- 4
- Calories
- 245
- Protein
- 28g
Ingredients
- 500 g large prawns, peeled and deveined
- 3 whole scotch bonnet peppers
- 2 whole red bell peppers
- 1 medium onion, quartered
- 4 cloves garlic cloves
- 20 g ginger, fresh
- 1000 ml fish or seafood stock
- 30 g tomato paste
- 1 teaspoon ground cameroon pepper (or cayenne)
- 1 teaspoon thyme, dried
- 1 whole bay leaf
- 30 ml palm oil or vegetable oil
- 1.5 teaspoon sea salt
- ½ teaspoon black pepper, ground
- 15 g fresh coriander, chopped
- 2 whole spring onions, sliced
Instructions
- 1
Blend scotch bonnet peppers, red bell peppers, onion, garlic, and ginger into a smooth paste using a food processor.
- 2
Pat prawns dry and season lightly with salt and pepper.
- 3
Heat palm oil in a large pot over medium heat until shimmering.
- 4
Add the blended pepper paste and fry for 3-4 minutes, stirring constantly until fragrant and oil begins to separate.
- 5
Stir in tomato paste and cook for 2 minutes to deepen the flavor.
- 6
Add ground cameroon pepper, thyme, and bay leaf, stirring well.
- 7
Pour in the fish stock slowly, stirring to combine, then bring to a boil.
- 8
Reduce heat to medium-low and simmer for 8-10 minutes to meld flavors.
- 9
Add prawns and cook for 4-5 minutes until they turn pink and curl.
- 10
Taste and adjust seasoning with salt and pepper as needed.
- 11
Remove bay leaf, stir in fresh coriander, and garnish with spring onions.
- 12
Serve immediately while hot in bowls.
Tools you’ll need
- food processor
- large heavy-bottomed pot
- wooden spoon
- ladle
- measuring spoons
- measuring cups
- knife and cutting board
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