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Turkey Pepper Soup

Turkey Pepper Soup is the Christmas and festive season pepper soup of Nigeria — made from turkey pieces in the intensely spiced broth. Turkey's dense, substantial meat and strong flavour profile interact magnificently with the Nigerian pepper soup spices, creating a broth of exceptional body and richness.

Turkey Pepper Soup, Nigerian cooking

Ingredients

  • a big quantity of bone-in turkey pieces (wings, drumsticks or thighs)
  • 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
  • Half a teaspoon of ground selim pepper (uda)
  • 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. Clean turkey pieces with lemon juice and salt. Rub generously and allow 5 minutes before rinsing thoroughly.

  2. 02

    Building the Broth. Place cleaned turkey in a large pot with 6 glasses of water. Add all pepper soup spices, sliced onion, seasoning cubes and salt.

  3. 03

    Cooking the Turkey. Bring to a vigorous boil. Skim foam. Reduce to medium. Cover and simmer for 40 to 50 minutes — turkey is denser than chicken. The broth develops a distinctive rich golden colour from turkey fat and protein.

  4. 04

    Finishing. Add torn scent leaves. Taste and adjust all seasonings. Serve immediately.

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