PocketCook

From @Sisi Jemimah's Recipes

Assorted Meat Pepper Soup

1 hr 45 min · Serves 8

1 hr 45total
25 minhands on
11steps
8servings

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Ingredients

For the pepper soup mix

  • 1 large onion, chopped
  • 5 garlic cloves
  • 5 cm piece ginger
  • 6–8 ehu seeds (calabash nutmeg)
  • 1.5 tbsp black pepper
  • 4 tbsp pepper soup spice
  • 4 scotch bonnet peppers
  • 2 paprika peppers, chopped
  • Water
  • To finish
  • 1 bunch spring onions, finely chopped
  • Fresh chilli, chopped (for garnishing)
  • 1 small bunch fresh basil (or scent leaves), chopped

For the meat

  • 1.5 kg mixed beef and goat meat, cut into bite-sized pieces
  • 1 kg mixed tripe (shaki), cow foot (bokoto) and cow skin (abodi)
  • 500 g ox heart or lungs, chopped into bite-sized pieces
  • 2 tbsp salt
  • 3 bouillon cubes
  • 1 onion, blended
  • Water

To finish

    Method

    For the pepper soup mix

    1. Add the onion, garlic, ginger, calabash nutmeg, black pepper, pepper soup spice, scotch bonnet, paprika and enough water to cover into a blender.

    2. Blend until smooth.

    For the meat

    1. Season the chopped beef, goat meat, tripe, cow foot, cow skin and ox heart with the salt and bouillon cubes, rubbing it in thoroughly.

    2. Cover and leave to marinate in the fridge for 24 hours.

      Then 1440 min of waiting

    3. Place the tripe, cow foot and cow skin into a pressure cooker, add the blended onion and enough water to cover, then cook on high pressure for 5 minutes to soften partially.

      Then 5 min of waiting

      This partial boil ensures the tougher cuts finish at the same time as the tender meats later on.

    4. Transfer the marinated beef, goat meat and ox heart into a large pot over low heat.

    5. Pour in the blended pepper soup mix and the spring onions, then stir to combine.

    6. Cover the pot and leave to simmer in its own juices for 15 minutes.

      Then 15 min of waiting

    7. Add the partially cooked tripe, cow foot, cow skin and their cooking broth to the main pot, then stir well to combine.

    8. Taste for seasoning, adjust with more pepper soup spice or salt if needed, then cover and simmer until all the meats are fully tender, about 30 minutes.

      Then 30 min of waiting

    To finish

    1. Add the chopped fresh chilli and basil leaves, stir through, cover, and leave to simmer for 5 minutes before serving.

      Then 5 min of waiting

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