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Pepper Soup

Pepper Soup
Liberia
⏱ — min. Serves: —

Ingredients

  • 1 pound (450 grams) beef, chicken, or goat meat, cut into pieces
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1-2 hot peppers (scotch bonnet or habanero), chopped (adjust to taste)
  • 1 tablespoon ginger, minced
  • 1 tablespoon vegetable oil or palm oil
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon ground allspice
  • 1 teaspoon salt (or to taste)
  • 4-6 cups water or beef/chicken stock
  • 2-3 bouillon cubes (optional)
  • 1-2 tablespoons of lemongrass (optional, for added flavor)
  • 2-3 bay leaves
  • 1 cup chopped okra or yams (optional, for added texture)
  • Fresh parsley or cilantro, for garnish

Instructions

Prepare the Meat

In a large pot, heat the vegetable oil or palm oil over medium heat. Add the chopped onion and cook until translucent.

Add Aromatics

Stir in the minced garlic, ginger, and hot peppers. Cook for 2-3 minutes until fragrant.

Brown the Meat

Add the meat pieces to the pot and cook until browned on all sides.

Add Spices and Liquid

Stir in the ground black pepper, paprika, dried thyme, allspice, and salt.

Pour in the water or beef/chicken stock, and add the bouillon cubes if using. Stir well.

Simmer the Soup

Add the bay leaves and lemongrass if using. Bring the mixture to a boil.

Reduce the heat to low and simmer for 45 minutes to 1 hour, or until the meat is tender.

Add Optional Ingredients

If using, add the chopped okra or yams to the pot and cook for an additional 15-20 minutes, or until the vegetables are tender.

Serve

Garnish with fresh parsley or cilantro before serving.

Enjoy your meal!