I love this recipe because it always makes me feel better, especially when I’m ill. It’s hot & spicy also very tasty. You can cook this soup with any meat or fish of your choice. In this instance I used Cow Leg and Tripe (some of you may know it as Shaki).
Salt (to your taste)
3 0r 4 Scotch Bonnet Chillies (Number of chillies depend on how hot you like it)
Knorr Cubes (to your taste)
1/2 Teaspoon Black pepper
1/2 Teaspoon Thyme
Piper Guineense (Uziza Pepper)
Calabash Nutmeg (Ehu)
Few Cloves (About 10 or more depending on how spicy you would want it to be)
A bit of Crayfish for flavour (2 Tablespoons)
Dried fish (if you like, cat fish or stock fish)
Wash your meat thoroughly, place in a pan and bring to boil, add salt, knorr cubes, Chilli, black pepper and thyme. I usually let the meat cook for about 2h30mins so it’s nice and soft (I cook the meat for this long because it’s cow leg and tripe it usually takes longer to cook than other types of meat). Keep adding water because you’ll notice the water does dry out every now and again. After that, I usually grind my spices then add everything to the stock as well as the mint leaves (I used mint leaves because I wanted it to have that extra spice and flavouring). This ingredients will make the sauce thicken, just a little bit. I also like the flavour of crayfish so at this point you can add some as well as your dried fish if you like. Leave for another 30mins on low heat and voila!! Bon Appétit!!!! 🙂
P:S If you can’t get hold of all the spices you can just get pepper soup mix from your nearest African store.