SOME KIND OF PAPPER SOUP.................

Pepper soup is one of the most delicious of all desserts in Nigeria. I want to talk about the goat meat recipe and a couple of other recipes that I know how to make. You will learn about the ingredients/spices used for pepper soup also.
We have different recipes in Nigeria that are made with different kind of meat and fishes. The most popular is goat meat recipe followed by the assorted cow meat recipe (which includes shaki [cow tripe], pkomo, fresh meat, intestine, liver and kidney), also we have the cow tail peppersoup, catfish pepper soup which is fondly called ‘point and kill’.
Here is how I Make Nigerian peppersoup with assorted cow meat. I have used the phrase ‘Assorted cow meat’ on several parts of this site, for those of you who don’t know what I mean here is an explanation. Assorted cow meat in Nigerian is simply different parts of a cow, it includes the cow flesh (beef) cow tripe, liver, kidney, intestine and the Pkomo/kanda(cow skin).
I used all of that to prepare the goat meat peppersoup below as you will also see in the video at the bottom of this page.
Pepper soup is a very popular evening dessert in Nigeria, visit this page for all other Nigerian Dessert Recipes.
Here is all the ingredients I used as well as the images of “ehu” ‘assorted meat” and Uziza seeds
2 kg of Assorted meat
5 Seeds of Ehu
scent leaves
Uziza leaves
Ground Uziza seeds half teaspoon
Utazi Leaves
2 cubes of maggi or knorr
half cup of ground crayfish (optional)
2 bulbs of onions
salt and pepper to taste
Lion peppersoup Spice (optional)
Preparation.
The seed of ehu is one of the most relevant peppersoup ingredients and it requires a special kind of preparation. The normal practice is always to heat for ten to fifteen minutes so that the shell is darkened due to heat, you will see this in the video below. it takes less time to prepare if you are in the village and if you are cooking with fire-wood-made fire.
Just throw into the red charcoal for few seconds then remove and break out the outer membrane.

Hit gently with a pestle to break away the herd shell revealing the useful part.
You can do this to more than what you will use for this particular dessert and then grind and store the remainder in an airtight container. this same ingredient (ehu) is used for making several other Nigerian foods, like the African salad and Nkwobi Ndi Igbo.
Also grind the uziza seeds, slice the uziza and utazi leaves and set aside on a plate.
If you are preparing pepper soup with assorted goat meat you may want to wash the meat thoroughly with boiled water and start cooking with just onions and some simple ingredient. (A cube of maggi, salt and other spice of choice.
You can start cooking the hard meats first and then add softer and easier to cook ones later; I chose to begin with the cow flesh and cow tripe (towel) while I add the liver and kidney several minutes later.
Cook all the meats till they are soft enough for consumption then add the ground ehu, onions and uziza. Allow to boil for about five to ten minutes and then the taste for salt and pepper.
Add the sliced uziza, utazi and scent leaves simultaneously. Allow to boil for another five to ten minutes and you just made a delicious Goat meat peppersoup, One of Nigeria’s most popular evening desserts.
You can serve alone with a chilled bottle of your favorite drink. Although I like to eat this with boiled white yam and have found it to be a perfect combination, it could serve for dinner