Peppersoup spice is a traditional blend of aromatic spices used in Nigerian cuisine to prepare various types of peppersoup. The unique blend of aromatic spices and herbs is essential for making Nigerian pepper soup, a popular spicy broth typically made with fish, chicken, or goat meat. It imparts a robust and spicy flavor to the broth. The spice mix is essential for achieving the authentic taste of pepper soup and is a staple in many Nigerian households. This spice mix is known for its strong, aromatic, and slightly earthy flavor, which gives the soup its distinctive taste. The specific ingredients can vary depending on regional preferences, but common spices include grains of Selim (Uda), African nutmeg (Ehuru), alligator pepper, and calabash nutmeg (Ariwo).
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Ingredients:
- 2 tbsp. grains of Selim (Uda Uwentia (xylopia aethiopica) “Negro pepper” (Simply Uda or Enge))
- 1 tbsp. Mpuru uziza seeds “piper guineese” (Ashanti pepper) or Alligator pepper “Ulima / Atariko/ Atare”
- 2 tbsp. African/ Calabash Nutmeg “Monodora myristica” (Ehu/Ariwo)
- 1 tbsp. cloves (optional)
- Aniseed (powder)
- 1 tbsp. dried ginger powder – Optional
- 1 tbsp. dried garlic powder – Optional
Directions:::
Step 1: The first step is to Roast the Spices. Before using the calabash nutmeg, you’d need to roast it either in an open flame or in a frying pan. This enables you to peel the skin off easily while activating the aromatic compounds of the nutmeg. Place the nutmeg on the open gas burner or an old frying pan and heat it up. Stir constantly till you start to perceive the aroma. To know if the ehu is ready, try peeling off the outer skin. If it comes off easily, then it is ready. Peel off the skin and set aside.
Step 2: To prepare the Uda a.k.a Negro pepper, which are long dark pods with very bitter seeds, hit the uda with something heavy and open up the pods, remove and discard the sticky black seeds in it. In an open flame, roast the pods and then set aside. The Pods would be added whole while we are cooking the pepper soup, as they’d later be discarded once the cooking is done. Most times, it’s commonly used in the preparation of pepper soups for nursing mothers as it helps in cleansing the tummy.
Step 3: Lightly roast the grains of Selim, alligator pepper, and African nutmeg in a dry pan over low heat. This helps to release their essential oils and enhance their flavor.
Step 4: Allow the roasted spices to cool down slightly. Place the Dry ginger, Dry garlic, Calabash nutmeg, Ashanti pepper, or Alligator pepper in a dry mill and blend till you have a smooth powder. Store in an air-tight jar. This could last for several months, Or Set this aside for the pepper soup preparation.
Step 5: Now it’s time to store the Spice. Transfer the ground pepper soup spice into an airtight container and store it in a cool, dry place. It can be kept for several months.
This pepper soup spice mix is versatile and can be adjusted to suit your taste preferences, making it an indispensable ingredient for those who enjoy the rich, spicy flavors of Nigerian cuisine.
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