LounjeLounjePlan my week

Assorted Meat Pepper Soup

Assorted Meat Pepper Soup combines multiple proteins — beef, goat, tripe, ponmo, cow tail and liver — in a single richly spiced broth. Each protein contributes its unique flavour and texture: tripe provides chewiness and distinctive meaty flavour; cow tail contributes gelatinous richness; beef provides clean protein depth; liver adds iron-rich intensity.

Assorted Meat Pepper Soup, Nigerian cooking

Ingredients

  • a big piece of beef ribs or shin, cleaned
  • a generous big handful of cow tripe (shaki), cleaned
  • a big handful of ponmo (cow skin), cleaned
  • 2 pieces of cow tail, cleaned
  • a big handful of beef liver, cleaned
  • Lemon juice and salt for cleaning all meats
  • 5 Atarodo (very hot chilli peppers) — whole
  • 1 teaspoon of ground uziza seeds
  • 1 teaspoon of ground ehuru
  • 1 teaspoon of ground Cameroon pepper
  • Half a teaspoon of ground selim pepper (uda)
  • 4 big handfuls of ground dried crayfish
  • 2 big onions, sliced
  • 3 seasoning cubes (Knorr), crushed
  • Salt to taste
  • 8 glasses of water
  • A small handful of fresh scent leaves, torn

Method

  1. 01

    Cleaning All Assorted Meats. Each meat needs specific cleaning. Beef: rub with lemon and salt, rinse. Shaki: scrub with salt and lemon inside and out repeatedly. Ponmo: scrub and rinse. Cow tail: rub with lemon, blanch briefly. Liver: soak in cold salted water for 10 minutes. Rinse all thoroughly.

  2. 02

    Staggered Cooking by Texture. Begin with the toughest — cow tail and shaki in the large pot with 8 glasses of water, all spices, onion, seasoning and salt. Boil for 20 minutes. Add beef and ponmo. Cook 15 more minutes. Add liver last — only 8 to 10 minutes needed — do not overcook.

  3. 03

    Building the Extraordinary Broth. As all proteins cook together, their combined flavours create a remarkably complex broth. Collagen from cow tail, distinctive shaki flavour, clean beef depth and mineral liver richness all merge. Skim foam during cooking.

  4. 04

    Final Seasoning and Leaves. Taste and adjust all seasonings carefully. Add torn scent leaves in the final 3 minutes. Serve immediately, ensuring each bowl contains a generous variety of all assorted meats.

More soups & broths