Peppersoup

Last updated March 26, 2024

Peppersoup is a soup from parts of West Africa, notably Nigeria, made using various meats or fishes, chili peppers, scent leaves and calabash nutmeg as the primary ingredients. It is a spicy soup that has a light, watery texture. Despite its name, the soup is not necessarily defined by a pepper-forward flavor profile, that is, the flavors are much more complex, with nutty, bitter, woodsy, and floral notes, as well as warmth.^[1] It is considered to be a delicacy by some people in Western Africa, and some West Africans believe that the soup has some basic medicinal qualities.

Overview

Pepper soup is a common soup in West African cuisine that is prepared using various meats, fishes, chili peppers and calabash nutmeg as its primary ingredients.^[2]^[3] Pepper soup is very spicy^[4] and goes well with a cold beer or soft drink. While it is served as an appetizer at official gatherings, pepper soup is more popular at pubs. In Nigeria, it is served at "leisure spots" as a recreational or "feel good" dish.^[4] Pepper soup cubes, a pre-mixed blend of spices used in pepper soup, are manufactured by one Nigerian company.^[5]

Description

Pepper soup is typically a watery, light soup.^[4] There are many variations of the dish in Western Africa.^[6] It can be prepared with combinations of various meats,^[7] such as fish, shrimp, tripe, oxtail, chicken, game, goat,^[2]^[5]^[8]^[9] beef or cow hide. Additional ingredients can include tomatoes, onion, green onions, garlic, sweet peppers, ginger, cloves, cinnamon and lime juice.^[8]^[10] Fufu, a food prepared from boiled and then pounded cassava or other tubers, is sometimes used as an ingredient, which thickens the soup and serves to impart a creamy texture.^[2] It is sometimes served with side dishes such as rice or boiled tubers, or served atop these ingredients.^[7]^[11] On the western coast of Africa, it is typically cooked outdoors in a cauldron.^[12]

Pepper soup is considered to be a delicacy among riverine people^[13] in Western Africa. It is a popular soup in Nigeria (Southern region),^[9] and in other English-speaking countries in Western Africa including Liberia, Sierra Leone, Gambia and Ghana.^[6] Some West Africans believe that chicken pepper soup has medicinal qualities, and it is served to ill people.^[8] Pepper soup is also sometimes consumed by new mothers, because it is believed by some to assist in general healing of the body and in the secretion of breast milk.^[8] It is also often consumed after wedding celebrations, as a means to restore health.^[12]

Related Research Articles

Fufu is a pounded meal found in West African cuisine. It is a Twi word that originates from the Akans in Ghana. The word has been expanded to include several variations of the pounded meal found in other African countries including Sierra Leone, Guinea, Liberia, Cote D'Ivoire, Burkina Faso, Benin, Togo, Nigeria, Cameroon, the Democratic Republic of Congo, the Central African Republic, the Republic of Congo, Angola and Gabon. It also includes variations in the Greater Antilles, where African culinary influence is high.

<span class="mw-page-title-main">Egusi</span> Type of seed commonly found in West African cuisine

Egusi (Yoruba) is the name for the protein-rich seeds of certain cucurbitaceous plants, which, after being dried and ground, are used as a major ingredient in West African cuisine.

Chili sauce and chili paste are condiments prepared with chili peppers.

Jollof, or jollofrice, is a rice dish from West Africa. The dish is typically made with long-grain rice, tomatoes, chilies, onions, spices, and sometimes other vegetables and/or meat in a single pot, although its ingredients and preparation methods vary across different regions. The dish's origins are traced to the Senegambian region.

Ghanaian cuisine refers to the meals of the Ghanaian people. The main dishes of Ghana are centered around starchy staple foods, accompanied by either sauce or soup as well as a source of protein. The primary ingredients for the vast majority of soups and stews are tomatoes, hot peppers, and onions. As a result of these main ingredients, most Ghanaian soups and stews appear red or orange.

<span class="mw-page-title-main">West African cuisine</span> Overview of the cuisine of West Africa

West African cuisine encompasses a diverse range of foods that are split between its 16 countries. In West Africa, many families grow and raise their own food, and within each there is a division of labor. Indigenous foods consist of a number of plant species and animals, and are important to those whose lifestyle depends on farming and hunting.

Nigerian cuisine consists of dishes or food items from the hundreds of Native African ethnic groups that comprises Nigeria. Like other West African cuisines, it uses spices and herbs with palm oil or groundnut oil to create deeply flavored sauces and soups.

Isi ewu is a traditional Igbo dish that is made with a goat's head.

<span class="mw-page-title-main">Cuisine of Equatorial Guinea</span> Culinary traditions of Equatorial Guinea

The cuisine of Equatorial Guinea is a blend of the cuisines of the native peoples of this African country, including the Annobonese, the Bubi, the Fang, and the Kombe. It is also influenced by the cuisines of Spain ; other African nations such as Nigeria and Cameroon; Islamic states such as Morocco; and Creole cuisine overall. Its cuisine incorporates various meats, including game and bushmeat as well as imports, and is known for its strong flavors and high spice levels. Fish and chicken are common dishes.

Harissa is a hot chili pepper paste, native to the Maghreb. The main ingredients are roasted red peppers, Baklouti peppers (بقلوطي), spices and herbs such as garlic paste, caraway seeds, coriander seeds, cumin and olive oil to carry the oil-soluble flavors.

Djiboutian cuisine is a mixture of Somali, Afar, Yemeni, and French cuisine, with some additional South Asian culinary influences.

<span class="mw-page-title-main">Peanut soup</span> Soup made from peanuts

Peanut soup or groundnut soup is a soup made from peanuts, often with various other ingredients. It is a staple African cuisine but is also eaten in East Asia (Taiwan), the United States and other areas around the world. It is also common in some regions, such as Argentina's northwest, Bolivia and Peru, where it can sometimes be served with bone meat and hollow short pasta or fries. In Ghana it is often eaten with fufu, omo tuo and banku often very spicy. Groundnut soup is also a native soup of the Benin (Edo) people in Nigeria and it is often eaten with pounded yam. Some of the essential ingredients used in making it are Piper guineense and Vernonia amygdalina.

<span class="mw-page-title-main">Egusi sauce</span>

Egusi sauce or Egusi Soup, traditionally Egusi or Obe Egusi in Yoruba, is a culinary sauce prepared with egusi seeds as a primary ingredient. Egusi seeds are the fat- and protein-rich seeds of certain cucurbitaceous plants. Egusi sauce is common and prevalent across Central Africa as mbíka, and may be served atop rice, cooked vegetables, or grilled meat, such as goat, chicken, beef, or fish. It may also be served atop fufu, omelettes, amala, and eba, among other foods. Egusi soup is also consumed in West Africa, sometimes with chicken.

Okra or Okro soup is prepared using the edible green seed pods of the okra flowering plant as a primary ingredient. Other vegetables can be added to the soup as well, such as ewedu, kerenkere, or ugu leaf. Depending on the specific variant being prepared, okra soup can have a clear broth or be deep green in colour, much like the okra plant itself. Okra can have a slippery or "slimy" mouthfeel. The edible green seed pods can also be used in other stews and soups, such as the American dish gumbo.

Goat meat pepper soup, also referred to as nwo-nwo, ngwo-ngwo, and goat pepper soup, is a soup in Nigeria. Goat meat is used as a primary ingredient, and some versions may use crayfish. For variations boiled yams, potatoes, or plantains may be added. Versions of the soup may be spicy and hot. The soup is always served hot and is made with a blend of different spices which gives an intense spiciness and flavor to the soup. The dish has been described as being the most popular out of all the Nigerian pepper soups. It is a light soup that is often prepared without the use of oil, and may also be drunk in the style of a beverage. Owing to the ‘light’ texture of the soup, it is typically eaten alone but it can be accompanied by a side-dish known as agidi. White rice is also a common side-dish served with goat meat pepper soup. It has been described as pairing well with palm wine and beer.

<span class="mw-page-title-main">Stew</span> Combination of solid food ingredients

A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher cuts of meats suitable for slow-cooking, such as beef, pork, venison, rabbit, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine, white wine or other alcohol is sometimes added for increased flavour. Seasonings in the form of bouillon cubes or spices and flavourings may also be added. Stews are typically cooked at a relatively low temperature, allowing flavours to mingle for longer periods of time depending on the protein used.

Spicy cow feet is a delicacy commonly found in restaurants, it is otherwise known as nkwobi. The cuisine is common among the people of Igbo ethnic group. it is a soup made up of cuts from cow feet.

References

↑ "Nigerian Pepper Soup". Serious Eats. Retrieved 2022-07-23.
1 2 3 McWilliams, J.E. (2005). A Revolution in Eating: How the Quest for Food Shaped America. Arts and Traditions of the Table: Perspectives on Culinary History Series. Columbia University Press. p. 33. ISBN 978-0-231-12992-3.
↑ Asika-Enahoro, C. (2004). A Slice of Africa: Exotic West African Cuisines. iUniverse. p. 17. ISBN 978-0-595-30528-5.
1 2 3 Olarewaju, Olamide (October 12, 2015). "DIY Recipes: Easy way to make Nigerian peppersoup". Pulse Nigeria. Retrieved September 11, 2016.
1 2 "Pepper Soup". The Congo Cookbook. April 11, 2013. Retrieved September 11, 2016.
1 2 Long, L.M. (2016). Ethnic American Cooking: Recipes for Living in a New World. Rowman & Littlefield Publishers. p. 168. ISBN 978-1-4422-6734-3.
1 2 Massaquoi, R.C.J. (2011). Foods of Sierra Leone and Other West African Countries: A Cookbook. AuthorHouse. p. 22. ISBN 978-1-4490-8154-6.
1 2 3 4 Kallon, Z.K. (2004). Zainabu's African Cookbook: With Food and Stories. Citadel Press. p. 54. ISBN 978-0-8065-2549-5.
1 2 Harris, J.B. (1998). The Africa Cookbook: Tastes of a Continent . Simon & Schuster. p. 124. ISBN 978-0-684-80275-6.
↑ Montgomery, B.V.; Nabwire, C. (2001). Cooking the West African Way: Revised and Expanded to Include New Low-fat and Vegetarian Recipes. Easy Menu Ethnic Cookbooks 2nd Edition. Ebsco Publishing. p. 51. ISBN 978-0-8225-0570-9.
↑ Megill, E.L. (2004). Sierra Leone Remembered. AuthorHouse. p. 36. ISBN 978-1-4184-5549-1.
1 2 Webb, L.S. (2000). Multicultural Cookbook of Life-Cycle Celebrations . Cookbooks for Students Series. Oryx Press. p. 69. ISBN 978-1-57356-290-4.
↑ Eko Magazine. Newswatch Communications Limited. 1992. p. 3.

External links

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[1] "Nigerian Pepper Soup". Serious Eats. Retrieved 2022-07-23.

[McWilliams_2005_p._33-2] 1 2 3 McWilliams, J.E. (2005). A Revolution in Eating: How the Quest for Food Shaped America. Arts and Traditions of the Table: Perspectives on Culinary History Series. Columbia University Press. p. 33. ISBN 978-0-231-12992-3.

[Asika-Enahoro_2004_p._17-3] Asika-Enahoro, C. (2004). A Slice of Africa: Exotic West African Cuisines. iUniverse. p. 17. ISBN 978-0-595-30528-5.

[Olarewaju_2015-4] 1 2 3 Olarewaju, Olamide (October 12, 2015). "DIY Recipes: Easy way to make Nigerian peppersoup". Pulse Nigeria. Retrieved September 11, 2016.

[The_Congo_Cookbook_2013-5] 1 2 "Pepper Soup". The Congo Cookbook. April 11, 2013. Retrieved September 11, 2016.

[Long_2016_p._168-6] 1 2 Long, L.M. (2016). Ethnic American Cooking: Recipes for Living in a New World. Rowman & Littlefield Publishers. p. 168. ISBN 978-1-4422-6734-3.

[Massaquoi_2011-7] 1 2 Massaquoi, R.C.J. (2011). Foods of Sierra Leone and Other West African Countries: A Cookbook. AuthorHouse. p. 22. ISBN 978-1-4490-8154-6.

[Kallon_2004_p._54-8] 1 2 3 4 Kallon, Z.K. (2004). Zainabu's African Cookbook: With Food and Stories. Citadel Press. p. 54. ISBN 978-0-8065-2549-5.

[Harris_1998_p._124-9] 1 2 Harris, J.B. (1998). The Africa Cookbook: Tastes of a Continent . Simon & Schuster. p. 124. ISBN 978-0-684-80275-6.

[Montgomery_Nabwire_2001-10] Montgomery, B.V.; Nabwire, C. (2001). Cooking the West African Way: Revised and Expanded to Include New Low-fat and Vegetarian Recipes. Easy Menu Ethnic Cookbooks 2nd Edition. Ebsco Publishing. p. 51. ISBN 978-0-8225-0570-9.

[Megill_2004-11] Megill, E.L. (2004). Sierra Leone Remembered. AuthorHouse. p. 36. ISBN 978-1-4184-5549-1.

[Webb_2000-12] 1 2 Webb, L.S. (2000). Multicultural Cookbook of Life-Cycle Celebrations . Cookbooks for Students Series. Oryx Press. p. 69. ISBN 978-1-57356-290-4.

[Newswatch_Communications_Limited_1992-13] Eko Magazine. Newswatch Communications Limited. 1992. p. 3.

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