Nigerian Pepper Soup

De-shell the calabash nutmeg (Ehu) then blend/pound together with an equal amount of the uziza seeds.
(Skip this step if you are using store bought pepper soup mix.)

Clean and cut the goat meat or assorted meats into bite-sized pieces. In a pot, add the meat, chopped onion, seasoning cubes, and salt. Cook over medium heat for 10 minutes, allowing the meat to release its juices.

Add the water to the pot and bring to a boil. Stir in the pepper soup spice mix (or your home made pepper soup mix*), crayfish (if using), and pepper or chili powder. Lower the heat and let it simmer for about 20-30 minutes until the meat becomes tender.

Taste the soup and adjust salt and pepper if needed. Add the sliced utazi leaves. Continue to simmer for another 5 minutes to let the flavors meld.

Just before serving, add fresh basil or scent leaves for a fresh, aromatic finish. Stir and let the herbs infuse for a minute or two.

Serve your Nigerian Pepper Soup hot, with rice, yam, or enjoy it on its own. Adjust pepper to your spice preference. Nigerian pepper soup is traditionally quite spicy!