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Pork Pepper Soup

Also known as Pork Pepper Soup (South-South Style)

Pork Pepper Soup is a beloved pepper soup in the South-South region of Nigeria where pork is consumed by non-Muslim communities. Pork's natural fat content creates a distinctly richer, more unctuous broth than chicken or goat pepper soup, and the depth of flavour from properly cleaned and spiced pork is extraordinary.

Pork Pepper Soup, Nigerian cooking

Ingredients

  • a big quantity of bone-in pork ribs or shoulder, cut into pieces
  • Lemon juice and salt for cleaning
  • 4 to 5 Atarodo (very hot chilli peppers) — whole
  • 1 teaspoon of ground uziza seeds
  • 1 teaspoon of ground ehuru
  • 1 teaspoon of ground Cameroon pepper
  • 1 piece of oburunbebe stick — the Delta touch
  • 3 big handfuls of ground dried crayfish
  • 1 big onion, sliced
  • 2 seasoning cubes (Knorr), crushed
  • Salt to taste
  • 6 glasses of water
  • A small handful of fresh scent leaves, torn

Method

  1. 01

    Cleaning and Blanching. Rub pork generously with lemon juice and coarse salt. Rinse thoroughly. Blanch in boiling water for 5 minutes to remove impurities. Drain and rinse with cold water.

  2. 02

    Building the Delta Pepper Soup Broth. Place blanched pork in a large pot with 6 glasses of fresh water. Add oburunbebe stick, whole Atarodo, all ground spices, ground crayfish, sliced onion, seasoning cubes and salt.

  3. 03

    Cooking the Pork. Bring to a vigorous boil. Skim foam. Reduce to medium heat. Cover and simmer for 45 to 50 minutes until pork is completely tender and beginning to fall from the bone. The pork fat creates a richer, more flavourful broth than other pepper soups.

  4. 04

    Finishing. Remove oburunbebe stick. Add torn scent leaves. Taste and adjust. Serve immediately.

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