Peppersoup: an explosion of pepper and spices
Peppersoup is not only a light soup enjoyed with protein but also a power-packed soup with several spices widely known for its medicinal value.
The secret of making a delicious peppersoup
Peppersoup is one of the most popular dishes in Nigeria. It is enjoyed very hot and peppery. The mix of ingredients gives the soup its unique aroma and taste, and almost every ethnic group in Nigeria has its own recipe. Peppersoup is also known for its healing powers.
Chicken Peppersoup (2019) by The Centenary ProjectThe Centenary Project
Classic peppersoup
Peppersoup is a light, watery and peppery soup that is usually prepared with various meats such as fish, shrimp, tripe, chicken, game, goat, beef or cow hide. It is also prepared using a combination of meats along with ingredients such as tomatoes, onions and garlic.
Cooking peppersoup
Peppersoup is prepared with red hot and chilli peppers to bring out the genuine spiciness and unique aroma in them.
Ripe of Scotch Bonnet (2019) by The Centenary ProjectThe Centenary Project
Red peppers
Apart from their spicy flavour, red peppers come with lots of vitamins. They are sold at the market and are beautifully displayed.
Basket of Fresh Pepper (2019) by The Centenary ProjectThe Centenary Project
Yellow peppers
A combination of scotch bonnet and yellow scotch bonnet produces a wonderful peppery flavour.
Display of Peppersoup Seeds (2019) by The Centenary ProjectThe Centenary Project
The holy grail
Peppersoup seeds are the holy grail of the soup, used for pleasure or medicinal purposes. The seeds are also used in preparing agbo (bitters) and other medicinal drinks. Several seeds are used such as ehuru, usho usho, uziza, uda and other medicinal seeds that vary from tribe to tribe.
Ehuru seeds
Unshelled Calabash Nutmeg, locally known as ehuru seeds.
Ehuru seeds
Calabash nutmeg locally known as ehuru.
Umilo seeds
Known only by its name in Itsekiri (a tribe in the mid-Southern region of Nigeria), the umilo is shelled to extract the seed/kernel inside it.
Uda seeds
Uda seeds are also known as Negro peppers. The skin is ground and added to soups or bruised and used whole. Uda is also used to purify water, added to agbo (a local medicinal drink/bitters) and as extra flavour for palm wine.
Ehuru Ofia
African nutmeg locally called ehuru ofia in Igbo.
Uziza seeds
Uziza seeds also known as Ashanti pepper.
Ulima seeds
Alligator pepper also known as ulima is blended with the other seeds.
Pounding Uda For Peppersoup (2019) by The Centenary ProjectThe Centenary Project
Blending the spices
Even though there are already blended peppersoup spices, blending the seeds directly with a miniature wooden mortar is locally preferrable.
Pounding Peppersoup Seeds (2019) by The Centenary ProjectThe Centenary Project
Fresh Scent Leaf "Efirin" (2019)The Centenary Project
Efirin leaves
Scent leaf, efirin, is added to the soup for smell and more medicinal benefits. Igbos use scent leaf while the Ijaws use lemon grass and lime leaves with peppersoup.
Slicing Scent Leaf (2019) by The Centenary ProjectThe Centenary Project
It's time to cut the leaves
The leaves are washed and cut into smaller pieces using a sharp knife.
Stock fish head (2019) by The Centenary ProjectThe Centenary Project
Adding stock fish head
Dried stock fish is a key flavour-packed ingredient in preparing Nigerian traditional soups. Stock fish head is considered the most flavourful for peppersoup.
Stock fish head (2019) by The Centenary ProjectThe Centenary Project
Stock fish for fish peppersoup
The type of peppersoup one wants to prepare will determine the main protein one will use for it. Examples are fish for fish peppersoup, chicken for chicken peppersoup and goat meat for goat meat peppersoup. For all of them, the spices remain largely the same.
Pieced dry stock fish for washing (2019) by The Centenary ProjectThe Centenary Project
Rinsing the dried stock fish head
The dried stock fish or smoked fish is washed, boiled or soaked in hot water to soften it for eating and to kill germs.
Washed stock fish (2019) by The Centenary ProjectThe Centenary Project
Stock fish ready for use
Rinsed and softened dried stock fish.
Smoked crayfish (2019) by The Centenary ProjectThe Centenary Project
Adding crayfish
Crayfish is added as condiment for fish peppersoup.
Seasoning fresh fish for peppersoup (2019) by The Centenary ProjectThe Centenary Project
Making the broth
Fresh fish is first seasoned and steamed to produce broth for peppersoup spices.
Blended Pepper In A Pot (2019) by The Centenary ProjectThe Centenary Project
Adding the peppers
Water and the combination of peppers blended together is added to the cooking broth.
Pouring The Peppersoup Spices Into The Pot (2019) by The Centenary ProjectThe Centenary Project
Adding the spices
The bruised spices are added to cook with the broth.
Stirring The Peppersoup (2019) by The Centenary ProjectThe Centenary Project
Stirring in the spices
Once the spices have been added, the pot of soup is stirred to incorporate spices in the peppery broth. Then, it is left to boil for 10-15 minutes.
Peppersoup Ready To Serve by The Centenary Project and 2019The Centenary Project
Ready to be enjoyed
The peppersoup is ready to be enjoyed with rice, palm wine, beer, boiled plantain or yam.
Peppersoup served with Palmwine (2019) by The Centenary ProjectThe Centenary Project
Spicy refreshment!
Peppersoup is often taken as an appetizer before the main meal along with a local drink such as palm wine.
Curator: Omotunde Omojola
Research: Omotunde Omojola
Photographs: Barnabas Emordi / Chris Udoh
Text: Patrick Enaholo / Omotunde Omojola
Text editor: Munachim Amah
Special thanks to:
Mary Ihama (chef)
© The Centenary Project 2019
