How to make Pepper Soup

It is that time of the year, snow falling, icy roads, -2 degree and all you want to do is lie in bed because you are a bit under the weather. Well for me anyway. Instead of letting myself get worse I decided to make pepper soup, plus I havent cooked in a while. Times like this is when I miss my mama, every time I fall ill, pepper soup will be made, one of the different methods used to get me well. This was my first time making it by myself.  For those that don’t know, pepper soup is a light soup that is quite spicy with meat or fish, very good for winter especially when dealing with colds and flu.


  • assorted meat: beef, shaki, cow leg etc if want chicken as well
  • one big onion
  • peppersoup powder
  • 3-5 scotch bonnet peppers (depending how spicy you want it)
  • 1 tbsp  seasoning
  • 1 tbsp Curry powder
  • 1 tbsp thyme
  • 1 tbsp salt
  • 2 maggi cubes
  • 3-4 cups water

What you will need:

  • Two pots
  • a sieve
  • a blender
  • a big bowl
  • spatula
  • a knife


  • cut the meat into small pieces and wash them, put them in pot one  and 2-3 cups of water, depending on how much meat you put in
  • turn the cooker to a medium heat
  • now add all your seasoning: curry powder, thyme, seasoning, salt and cut half the onion into the pot(if you have your way of seasoning your meat,do so, what you need is the meat stock)
  • now leave to boil, do check in intervals and stir.
  • In 20 mins check if the meat is soft but not too soft ( shaki and cowleg will take longer so that might need to be boiled in another pot)
  • Now that the meat is boiled, turn the heat off
  • now take the other half of the onion, cut it into half into a blender and add your scotch bonnets (the amount depends on how spicy you want it, I went for 5 and that was very spicy, too much pepper would ruin it for you) now blend until smooth
  • Now take all the meat out of the pot into a bowl using the spatala but leave the water ( try and get it out and leaving as much water as you can) and add the blended onion and scotch bonnets  and 1 tbsp of pepper soup powder
  • turn back to medium heat, add water (you will notice some of water has dried) and leave to cook for 10-15, so you are not eating raw peppers lool
  • Now take your sieve and your second pot, you want to take out the particles, because all you need is the water, sieve into your second pot.
  • add the meat to the second pot and leave to cook for another 5 mins

and there you have your pepper soup.  You can also use fish (catfish is the best)



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