~ In need of a mid-week pick-me-up?
~ Got a nasty cold you want to get rid of in double time?
~ Want a bit of a thrill without stepping out your front door?
Admit it - I've got your hopes up now, haven't I? I probably went a bit far with that last point but you know what, I have every confidence that this recipe is up to the job. Nigerian peppersoup is this gloriously spicy, distinctly aromatic broth.The original is laden with all kinds of meat (it seems that no part of the animal is spared in the traditional preparation) but my version is 100% vegan and delivers on taste and heat!
Disclaimer: this recipe is not for the faint-hearted! Honestly, if you can't stand mind-numbingly hot food then back away slowly... run even, if that's more your style... or make a tame version without the scotch bonnet peppers (I'd hate to exclude anyone, I suppose).
- 8 cups water
- 4 large slices of yam (cut into small chunks)
- 1 red bell pepper (cut into small chunks)
- 1 green bell pepper (cut into small chunks)
- 2 scotch bonnet pepper (cut in halves, seeds left in)
- 1/2 head cauliflower (cut into small chunks)
- 1/2 courgette or cucumber (cut into small chunks)
- 3 garlic cloves
- 2 tbsp chopped ginger
- 2 tbsp palm oil
- 2-3 scent leaves (or bay leaves)
- 2 vegetable stock cubes
- 1 tbsp curry powder
- 1 tbsp dried thyme
- 4 tbsp quinoa (optional, but adds a lovely smoky flavour)
- Salt to taste
Place the chunks of yam, peppers, cauliflower, courgette/cucumber in a large pot and cover with water. Bring to a boil as you add the rest of the ingredients (herbs and spices).
Cover and allow to simmer on very low heat for 35-40 minutes. Check on it to make sure the water doesn't dry out and give it a good stir from time to time.
Uncover and bring to a boil for a further 10 minutes.