Nigerian Pepper Soup Recipe

Serves: 1 Save

Ingredients (18)

  • For the Spice Mix (See Note):
  • 8 urheri pods (grains of Selim), seeded
  • 6 erhe seeds (calabash nutmeg), shelled
  • 2 gbafilo seeds, shelled and roughly chopped
  • 2 umilo seeds, shelled and roughly chopped
  • 1/2 teaspoon alligator pepper (grains of paradise)
  • 1/2 teaspoon uziza seeds
  • For the Pepper Soup:
  • 1 small chicken (about 2 pounds; 905g), cut into 2-inch pieces (see note)
  • 2 quarts (1.9L) cold water
  • 2 teaspoons ground crayfish (see note) 
  • 1 teaspoon (4g) Diamond Crystal kosher salt, plus more to taste; for table salt, use half as much by volume or the same weight
  • 1/2 teaspoon Nigerian red dry pepper or cayenne pepper, plus more to taste
  • 6 fresh lemongrass leaves, divided (see note)
  • 1 large (or 2 small) fresh makrut lime leaves
  • 2 to 3 sprigs fresh scent leaf, finely chopped, for garnish (see note)
  • Boiled yam, plantain, white sweet potatoes, or cooked white rice, for serving
  • Unrefined West African red palm oil, for serving

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