- 5lbs or 2.5kg Assorted meats (Goat meat, Tripe, Liver, Kidney Heart, etc)
- 2 tbsps Pepper soup spice
- 1 tbsp Knorr bouillon seasoning
- 1 tbsp Curry Powder
- 1 tbsp Crushed pepper
- 1/2 tbsp Salt
- 9 cups Water
- 1 Habanero
- 1/2 medium Onion
- 2 tbsps Chopped basil, or scent leaf (Efinrin)
I have been doing this for a while; making my pepper soup in a crock pot that is.
These days, we are always all busy, and we try to make cooking as simple and straightforward as we can. However, when we finally get round to cooking, it’s because we’re already hungry and we want the food right away. For this reason, using a crock pot for Nigerian dishes is not typical.
However, pepper soup is different. It’s one of those meals that you enjoy as an appetizer or as a light meal. Therefore, making this in a crock pot is perfect because there’s always something else you plan to eat it with and you’re not in a rush.
It’s so simple. You clean the meat, add in the spices, onions, a Habanero, add water, cover and you walk away for a couple of hours, and when you come back, you have delicious pepper soup waiting.
I’ve seen some crock pot recipes that tell you to put the food in, and go to bed, and it’s ready in the morning. 😯 The idea of leaving food cooking when you go to sleep just doesn’t sit well with me. What if something should happen and there’s a fire? That’s just rough play in my opinion.
So, here’s my advice. Find a half hour or so to clean the meat. When you come home from work, throw everything in the crock pot, and 3-4 hours later, your pepper soup is ready.
Here are the steps:
Prep Steps 🙁
- Turn on the crock pot to high!
- Clean your meat and cut into bite size pieces.
Make the pepper soup!
- Put all the meat in the crock pot, add all the spices, Habanero and onions.
- Add water, cover, and let it cook for 4 hours.
This is so simple, and it comes out perfect every time. You can double the ground pepper quantity if you like it hotter!