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Nigerian Guineafowl Pepper Soup
Nigerian Guineafowl Pepper Soup is a traditional Nigerian recipe for a classic stew of guineafowl in a spicy stock base. The full recipe is presented here and I hope you enjoy this classic Nigerian version of: Nigerian Guineafowl Pepper Soup.
prep time
40 minutes
cook time
60 minutes
Total Time:
100 minutes
Additional Time:
(+12h marinating time)
Serves:
6
Rating: 
Tags : Chilli RecipesSpice RecipesFowl RecipesNigeria Recipes
This is a classic Nigerian pepper soup that uses local guinea fowl as the main ingredient. You could make this with chicken with no substitutions. The recipe also calls for ehuru, a native spice that is widely available from specialist spice importers. Ehuru is unusual, in that the seeds are bitter and it’s the pod that’s used as a spice. To use ehuru, simply remove the seeds from the pods then toast the pods, just like you would do with peanuts in a dry pan over medium heat.
Ingredients:
For the Marinade:
675g (1½ lb) guineafowl (about 2)
1 tbsp of
Nigerian pepper soup spices
6 habanero peppers i.e. ata-rodo (or scotch bonnets)
1 tsp Uziza (
Piper guineense)
4 toasted ehuru pods or calabash nutmeg
1 small garlic clove, grated)
Half a medium onion, chopped
1cm (1 in) piece of ginger, grated
1 Knorr stock cube, crumbled
salt to taste
To prepare:
2½-3 tbsps of
Nigerian pepper soup spices
Sea salt to taste
1 tbsp of powdered crayfish
½ tsp of utazi (
Gongronema latifolium leaves) (You can substitute with dandelion or rocket leaves.)
a handful of sliced scent leaf (efirin) for garnishing (substitute holy basil)
½ tbsp of red palm oil
Method:
Cut the guineafowl into portions. Wash and pat dry.
Blend all the ingredients for the marinade into a smooth paste. Season the guineafowl with salt and toss with the resultant paste. Place in a bowl, cover and let it marinate for at least 30minutes (best up to 12 hours in the refrigerator).
After marinating, transfer the guineafowl into a soup pot along with any leftover marinade. Pour in just enough water to cook it. Bring to a boil, reduce to a simmer and cook until meat is tender (you may can use a slow cooker, for convenience, at this point. (In that case pour in all your seasonings with enough water and slow cook on high for about 4 hours; making sure you add the Utazi along with the garnishes once the soup is done).
If using the stove top, you may add more water at any time and adjust the seasonings if you need to. Simmer for about 80 minutes, or until the guineafowl is tender. Once the meat is tender, add the utazi, crayfish and oil, then stir to combine. Serve with freshly chopped basil and any side of your choice
Notes:
To toast ehuru, simply remove the seeds from the shells and toast like you would peanuts in a pan over heat.
