In brief
- Pepper soup: a clear, spicy broth with fish or meat, flavored with West African spices
- Origin: Nigeria, Yoruba, Igbo and Edo cuisines
- Key ingredients: fish, uda (Guinea pepper), uziza, chili, ginger
- Eaten year-round, as an evening soup or at festive meals
Origins and cultural history of pepper soup
Pepper soup is a clear, spicy soup particularly associated with the Yoruba, Igbo and Edo cuisines of Nigeria. It is made with fish, catfish is common, or with meat, simmered in a broth seasoned with typical West African spices: uda (Xylopia aethiopica, also called Guinea pepper or piment noir), uziza seeds (Piper guineense, a pepper species different from uda) and, depending on the recipe, maniguette (Aframomum melegueta, also called ose oji or grains of paradise).
Each ethnic group and each family has its own version, with variations depending on the fish or meat used and the balance of spices.
What are the key ingredients of pepper soup
Pepper soup stands out for its precise blend of spices, more than for a long list of ingredients.
- fish (catfish, or a meat such as goat)
- uda, the Guinea pepper
- uziza seeds
- maniguette
- hot chili, scotch bonnet or habanero
- ginger and onion
What to know about pepper soup
Pepper soup is a clear, spiced broth made with fish (catfish is common) or meat such as goat, simmered with ginger, onion and hot chilli pepper, scotch bonnet or habanero. It is scented with a blend of West African spices: uda (Guinea pepper), with a peppery, resinous note, uziza seeds, which are sharper, and, depending on the recipe, maniguette (grains of paradise). It is served all year round, as an evening soup or at festive meals. The amount of chilli varies from one family and region of Nigeria to another.
Frequently asked questions about pepper soup
Is pepper soup very spicy?
The amount varies by family and region of Nigeria, but scotch bonnet or habanero chili is always present. For a milder version, halve its quantity or remove its seeds before blending it in.
What is the difference between uda and uziza in pepper soup?
Uda (Xylopia aethiopica) is also called Guinea pepper or piment noir: its dried fruits give the broth a peppery, resinous note. Uziza (Piper guineense) is a different pepper seed, spicier, used alongside it.
Where to find the ingredients for pepper soup in France?
NKOSI sells the Guinea pepper (uda), the African long pepper (uziza) and the maniguette for this recipe on nkosiagro.com and ships them from the Paris area within 24 to 72 working hours, to mainland France (2 to 3 working days) and to ten European countries. The minimum order is 39 €: in France, delivery to a pickup point is then free, and home delivery is free from 69 €.
