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Plantain Pepper Soup

Also known as Plantain Pepper Soup (Vegetarian Broth)

Plantain Pepper Soup is a uniquely satisfying vegetarian pepper soup where unripe plantains are cooked in the pepper soup spice broth until tender and flavourful. The starchy, slightly tannic unripe plantain provides substance and body while the pepper soup spices provide their characteristic heat and aromatic complexity.

Plantain Pepper Soup, Nigerian cooking

Ingredients

  • 3 big unripe or semi-ripe plantains (green or yellow-green skin), peeled and cut into large rounds
  • 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
  • 3 big handfuls of ground dried crayfish (omit for strict vegan)
  • 1 big onion, sliced
  • 1 tablespoon of iru (fermented locust beans) — for depth
  • 2 seasoning cubes (Knorr), crushed
  • Salt to taste
  • 5 glasses of water
  • A small handful of fresh scent leaves, torn

Method

  1. 01

    Building the Vegetarian Broth. Place sliced onion and iru in a pot with 5 glasses of water. Add all pepper soup spices, ground crayfish if using, seasoning cubes and salt. Bring to a vigorous boil.

  2. 02

    Adding the Plantain. Add sliced plantain rounds to the boiling spiced broth. Reduce to medium heat. Cook covered for 20 to 25 minutes until plantain is completely tender. The plantain releases natural starch into the broth, creating a slightly thicker result than meat pepper soups.

  3. 03

    Finishing. Add torn scent leaves in the final 3 minutes. Taste and adjust. Serve hot.

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