Wednesday 15 May 2013


~ Feeling 'blah'?

~ 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).

(serves 4-6)
- 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.

Serve hot!


  1. this is one is def getting added on my list for trial...I love love love pepper soup

    1. Yay! I hope you enjoy it as much as I did =)

  2. Love this blog, this yumm..

  3. Should you cook the quinoa first? Dumb question maybe! x

  4. Give thankhs for this recipe. Going to make it now, although i'll be using potatoes instead of yam :)

  5. nice recipe but not realistic for real nigerians , cucumber n curry in pepper soup chai! be fair and upload a recipe that we in naija can cook n ingredients that we can see easily in the market. wats quinua and cauliflower? nigerian names pls

  6. SO DELICIOUS, it's spicy but so much depth of flavor and sweetness from the yams and peppers

  7. This is so gooood, as the above said, spicy but sweet and rich too

  8. I left out the chilli because I can't handle spice, but this is delicious! I threw in edamame for protein, but seitan would work great, or some wholewheat bread!

  9. I left out the chilli because I can't handle spice, but this is delicious! I threw in edamame for protein, but seitan would work great, or some wholewheat bread!

    1. Amazing! imagine edamame would be delicious in this :)

  10. This pepper soup is amazing. I just finish making making it and I am already planning to make it regularly. Thank you

  11. Thanks for the recipe. I tried both with and without plaintain and both were fantastic. I used a hot red thai oil free paste to substitute the scotch bonnet pepper and palm oil. And also used mushrooms to get that chewy consistency that most get with the organ meats one uses for soup and a vegan pepper soup spice mix from Nigeria. At the end of day, it is the pepper that makes the pepper soup.

  12. Replies
    1. Yes 🙂 Read up on West African palm oil - much of it made sustainably and consumed for centuries in that part of the world. Not the highly processed palm oil from south-east Asia that you might be familiar with