pepper soup

Cozy up with a steaming bowl of homemade Ghanaian Light Soup! Made with fresh tomatoes and onions, this recipe is easy, nourishing, and delicious.

Ghanaian Light Pepper Soup

½ Goat Meat (Cleaned and washed)

Salt

Tbsp. Onion Powder

Tbsp. Garlic Powder

Tbsp. Ginger Powder

Red Onion (Peeled and cut In Half)

Roma Tomatoes (Cut in half or leave whole)

Tbsp. Tomato Paste

Cups Water

Habanero Pepper

Tbsp. Shrimp Powder (Optional)

Salt and Pepper To Taste

prepare the ingredients

Clean and wash the meat thoroughly then season with salt, onion powder, garlic powder, and ginger. Mix well and marinate for 2 hours or longer. When ready to prepare the soup, steam the meat over medium high heat for about 15 minutes, covered. Then add in the onion, tomatoes, peppers, and tomato paste with 8 cups of water. Cover and cook for about 40 minutes. 

Cook the soup

Reduce the heat to medium low. Remove the vegetables and peppers. Next, blend the vegetables and the peppers with ½ cup water. Blend to a smooth consistency. Add the blended mixture to the meat. Stir well to combine. Add in the shrimp powder (optional), and season with salt to taste. Mix well. Cover and simmer on medium low heat for 20 to 30 minutes. Serve warm and enjoy. 

Marinate The Meat

African pepper soup is a delightfully, intensely flavored soup that is served throughout West Africa, especially in Nigeria, Cameroon and other neighboring African countries.

African Pepper Soup (Chicken)

chicken

onion

garlic

ginger

paprika

bay leaf

Maggi or bouillon granules

green onion

parsley / basil (any fresh herb)

Scotch bonnet pepper

Salt and white pepper

Njansa (optional)

Place all the spices in the blender or food processor. Pulse until everything is puree

Add to the pot of chicken, add water about 7-8 cups of water. Bring to a boil and simmer until chicken is tender. Discard bay leaf, add water if necessary.

Adjust for seasonings and thickness. Serve warm.

Sometimes, a comforting bowl of soup is all you need. This easy to put together chicken pepper soup is loaded with spicy, bold, and hearty flavors. It’s so easy to make and you can hardly go wrong putting this together.

Chicken pepper soup

Tbsp Crayfish

ginger root

Tbsp pepper soup spice

water (or as needed)

scotch bonnets

plantains (Green)

Basil leaves

Blend onions, ginger, garlic, and scotch bonnet and set aside.

Cut the chicken into pieces and clean thoroughly.

Put the cleaned chicken inside a pot. Add the blended mixture, seasoning powder and salt to taste. Mix thoroughly and leave to cook for about 10 to 15 minutes.

Add the pepper soup spice, crayfish, and water. Stir and leave to cook for another 15 minutes.

Meanwhile, peel the plantains and cut them into about 2-inch chunks.

Add the cut plantains inside the cooking soup and leave to cook for 15 to 20 minutes or till the plantains become tender

Stir in the basil leaves and serve hot or warm.

https://www.youtube.com/watch?v=NPA0VI8u0lk&t=

Ingredients:
Peppersoup
2 lb chicken
2 Tbsp Crayfish
2 scotch bonnet
1 Tbsp pepper soup spice 
6 to 7 cups of water
salt to taste
1 onion
2 plantains
3 -4 tsp seasoning powder (3 cubes)
5 garlic cloves
3 inches ginger root
Utazi

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You only need few ingredients to make this Chicken Pepper Soup.

A Stuffed Pepper Soup Recipe that is so delicious! Learn how to make stuffed pepper soup in the crockpot, instant pot or on the stove!

Stuffed Pepper Soup

extra virgin olive oil

beef

red (orange or yellow bell peppers)

½ oz can petite diced tomatoes

tomato sauce

water

beef broth

parsley

basil

oregano

black pepper

red pepper flakes

white rice

In a large pot, heat olive oil over medium heat. Add the ground beef to the pot and cook ground beef for 10 minutes until brown and no longer pink.

Once the beef has cooked, add the onion and garlic to the pot. Sauté for 2 minutes.

Once the onions and garlic have sautéed, add bell peppers, tomatoes, water, broth, dried spices and rice. Stir together.

Cover the pot and turn the heat to high. Bring the soup to a boil, stirring every few minutes to prevent the rice from sticking. It should take about 10 minutes to come to a boil.

When the soup has reached a boil, remove the cover and reduce the heat to medium. Cook uncovered for 2 minutes.

Once cooked, remove the soup from the heat and let it sit uncovered for 10 minutes. The rice will continue to cook slightly in the pot when taken off the heat.

Remove the bay leaf. Serve with Parmesan cheese and fresh parsley.

Note: The rice will absorb broth as it cooks. You can add more broth to the soup when enjoying leftovers if you like a broth-ier consistency.

Stovetop Instructions

Set the instant pot to Sauté for 15 minutes. Heat olive oil for 3 minutes until it starts to shimmer. Add ground beef to the pot and brown ground beef for 10 minutes.

Once the beef has cooked, add garlic and onion to the pot. Sauté for additional 2 mins.

Add all remaining ingredients and stir together. Make sure to scrape up any browned bits from the bottom of the IP so you don’t get a burn notice.

Cover the instant pot and set to Sealing, High Pressure for 2 minutes.

It will take about 8-10 minutes for your IP to come to pressure. Once cooked, quick release the pressure. Remove bay leaf before serving.

Serve with parmesan cheese and fresh parsley.

Note: the rice will absorb broth as it cooks. You can add more broth to the soup when enjoying leftovers if you like a broth-ier consistency.

Instant Pot Instructions:

In a pan, heat olive oil for 3 minutes until it starts to shimmer. Add ground beef to the pot and brown ground beef for 10 minutes.

Once onions/garlic have sautéed, add the beef/garlic/onion mixture to the crockpot.

Add all remaining ingredients to the crockpot and stir together.

Cook on low for 6 hours or high for 4 hours. (All slow cookers are different, check yours to make sure the rice isn’t over cooking!) Remove bay leaf before serving.

Slow Cooker Note: To avoid over-cooked rice, you can reduce the amount of water in this recipe by 1 cup, and cook your rice on the side. Stir in cooked rice when the soup has finished cooking

Crockpot Instructions:

Very easy recipe to make in our InstaPot. Lots of veggies and flavor but we sure it will be even better as a leftover. Some foods just taste better the next day. Definitely will make this one again for a quick weeknight hearty dinner.

Delish! And ‘weight watchers’ friendly!

Made this, love it!  But a 2.5cup serving is sooooo filling.  Is one serving really that much?  If so, my husband will be so happy, LOL!

I have made a similar soup for years but cook my rice separately ( I like brown rice) and ladle the soup over the rice in the bowl when serving. Retains the texture of rice better. I store the soup and rice separately.

I used quinoa instead of rice and my family loved it!

I had a few peppers on their last legs, not enough for stuffed peppers for all, but enough for your soup.  First time making I follow recipe exactly to give an accurate rating.  Using the Instant Pot, I had dinner on the table in record time.  It was delicious,  bread was used, by all, to sop their bowls clean.  Thank you!!

I've made this recipe in both a dutch oven and the instant pot and it comes out great in both.  In the dutch oven i follow the instructions and bring everything to a boil and then turn the burner off and let simmer for thirty minutes. I also use ground chicken in place of ground beef or sometimes ground turkey.

I love soup and this was so easy to make and super delicious!  You do have to make a lot - you go through at least 2 bowls per person

My husband and I loved it!!♥️ So good.

This soup was amazing! I added all colors of bell peppers to it. The flavor was heavenly. My husband said it was very tasty.

Love how easily this came together in my Instant Pot! And so yummy! Husband and 8-year-old loved it too - and we're so happy there's enough leftovers for another round (and then some)!

https://www.youtube.com/watch?v=icjpMoSiXkg

Stuffed pepper soup is easy to make an absolutely delicious! Made in one pot this healthy, hearty meal is a must try! Naturaliy gluten free an delicious. Get the recipe here: https://thecleaneatingcouple.com/stuffed-pepper-soup/ or google clean eating couple stuffed pepper soup

Catfish pepper soup (Point and kill) is simple and delicious

Catfish pepper soup (Point and kill)

1.2 kg fresh fish

110 g onions (chopped (1 medium))

seasoning cubes

crayfish

scotch bonnet*

salt

ehuru (3 small, ground (calabash nutmeg))

uziza

(bitters)

*You can use less scotch bonnet and add a little Cameroun pepper, it tastes really good.**Instead of the different spices used here, you can simply use store-bought Pepper soup spice mix or any mixture of spices/spices you like.

Toast and grind ehuru, hit uda to just break it open.

Wash catfish slices well.

Pour hot water over the fish slices and leave to stand for 1-2 minutes, drain and rinse in cold water.

Place in a pot and add just enough water to just cover the fish. Place over medium heat.

Add onions, seasoning cube, crayfish, peppers and sprinkle some salt.

Cover and bring to a boil, add ground ehuru, uziza and uda, gently shake and swirl your pot, cook for 5-8 minutes.

Add about 5 leaves of shredded utazi and some water. Taste and correct seasoning.

Cook for another 5-8 minutes until fish is well cooked. Take off the heat.

Serve your Catfish pepper soup with boiled yam, plantain, rice, agidi (eko, corn paste pudding) etc.

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Top Tags

Ghanaian Light Pepper Soup

African Pepper Soup (Chicken)

Chicken pepper soup

Stuffed Pepper Soup

Catfish pepper soup (Point and kill...

Top 5 pepper soup recipes from across the web

The most viewed pepper soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ghanaian Light Pepper Soup

African Pepper Soup (Chicken)

Chicken pepper soup

Stuffed Pepper Soup

Catfish pepper soup (Point and kill...

The most viewed pepper soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine