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Pepper Soup Broth Drink

Also known as Pepper Soup Broth Drink (Nightcap/Hangover Remedy)

Pepper Soup Broth Drink is one of the most uniquely Nigerian cultural practices — drinking a concentrated, very spiced, piping hot pepper soup broth as a restorative nightcap or hangover cure. The broth is made without any solid protein pieces — pure spiced broth with uziza seeds, ehuru, Cameroon pepper, scent leaves and rich meat or chicken stock — consumed from a mug as a warming, medicinal drink.

Pepper Soup Broth Drink, Nigerian cooking

Ingredients

  • A big pot of well-seasoned chicken or goat stock — the richest available
  • 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
  • Whole Atarodo (hot chilli peppers) — as many as you can handle
  • 2 seasoning cubes (Knorr), crushed
  • Salt to taste
  • A generous handful of fresh scent leaves, torn

Method

  1. 01

    Building the Pure Spiced Broth. Pour the well-seasoned chicken or goat stock into a pot — use stock from any previously cooked meat for maximum depth. Add sliced onion, ground uziza seeds, ground ehuru, Cameroon pepper, selim pepper, ground crayfish, whole Atarodo and seasoning cubes.

  2. 02

    Simmering the Medicinal Broth. Bring to a vigorous boil. Reduce to medium heat. Simmer for 20 minutes until the broth is very deeply spiced, very hot and very aromatic. The spice compounds will have fully extracted into the broth.

  3. 03

    Straining to a Pure Drink. Strain through a fine sieve to remove all solids — the Pepper Soup Broth Drink is a pure liquid, no pieces. Add the torn scent leaves to the strained broth. Taste and adjust all seasonings. The drink should be intensely spiced, very warming and deeply restorative.

  4. 04

    Serving. Pour into large mugs. Serve very hot.

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