Pepper Soup with Assorted mixed Meats

This is a major starter in Nigerian parties - it just completes it. You can have pepper soup made with whatever meats you desire (fish, chicken, goat etc.); this recipe is for an assorted mix of meats as shown in the picture.

you will need:

• 1.5 kg mix of well seasoned pre-cooked beef, beef trip & ridges, chicken and dried cat fish (washed and de-boned)

• 1 medium onions

• 3 -4 table spoons of blended pepper soup spice mix

• 1 table spoon of 'Obe Ata' (African sun brand) pepper soup mix

• 1 tablespoon of dried crayfish (optional)

• 1 piece Knorr cube; 1 chick stock cube

• 300 ml of stock from pre-cooked meats

• 700 ml of water

• 3 - 5 table spoons sunflower oil

• 3 fresh scotch bonnet peppers (rodo) pulsed or chopped

• handful of Uziza (adusa) leaves (dries or fresh)

• handful of Scent (ntong or effirin) leaves (dried or fresh)

• chopped spinach (optional)

• salt to taste

chop your meats to your desired size and pour them in a cooking pot with your meat stock, water and sunflower oil - be sure to have the total liquids almost to the level of your meats in the pot (its the best way I measure how much liquid I want as I don't personally like loads of liquids in pepper soup - it spoils the chop-chop experience for me though...). now bring this to a boil on medium heat, add your dried fish and chopped onions and stir for about half a minute then in all your spices and cubes - because you have added a rich meat stock, use initiative when adding cooking cubes - at this stage, you may have to add 1 more cube if your meat stock wasn't rich enough and also note amount of cubes is based on size of meats and liquids, measurements are for 1000 ml liquids which is a plus or minus (when you add oils and for some reason may need to top up water or stock as you go. ***bottom line*** be careful when adding cooking cubes)

now check you have a balanced taste and allow to bubble out. Add salt to taste, then your fresh scotch bonnet (rodo) peppers and leaves - adding these last will ensure you have the best of aroma and taste and they won't be over-cooked.

That's you ready to amaze your guest!!!

*** If you're using dried scent & uziza leaves, you will need some fresh greens to brighten the look of your pepper soup - this is where your chopped spinach comes in handy but if you're using these leaves fresh, then you won't be needing any spinach.***