Nigerian · soup
Pepper Soup
Pepper Soup reads umami 4.7, heat 3.9 and salinity 3.6 on Palate's 0–10 flavor X-ray — a Nigerian soup, about 1 hr 40 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 5.0 / 10
- Sweet & Fruity — 1.0 / 10
- Sour & Bright — 0.6 / 10
- Bitter & Earthy — 2.3 / 10
- Rich & Fat — 3.2 / 10
- Aromatic & Spice — 4.5 / 10
The measured notes (of 18)
Umami 4.7 · Heat 3.9 · Salinity 3.6 · Allium 3.4 · Richness 3.2 · Warm Spice 2.2 · Earthy 2.1 · Herbaceous 1.3 · Bitterness 1.3 · Sweetness 0.9 · Sourness 0.6
What's in it (8)
- 2 lbs goat meat
- 2 tbsp pepper soup spice blend (uziza seeds, calabash nutmeg, ehuru)
- 2 scotch bonnet peppers
- 1 onion
- 2 seasoning cubes
- salt to taste
- 4 cups water
- 1/2 cup fresh uziza leaves
Time & effort: about 1 hr 40 min (40 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 59.1 kcal, 9.1 g protein, 1.2 g fat, 2.7 g carbs
Dietary: Contains meat — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Place meat or fish in a pot with blended scotch bonnets, onion, the pepper soup spice blend, and seasoning cubes.
- Add water and boil vigorously until the meat is tender and the broth has turned a rich reddish-orange.
- Finish with whole uziza leaves and simmer two more minutes before serving in deep bowls.
Dishes with a similar flavor shape
- Basturma (Air-Dried Beef in Chaman Crust) — Armenian
- Curry Goat — Jamaican
- Jamaican Beef Patty — Jamaican
- Gumbo z'Herbes (Holy Thursday Green Gumbo) — Cajun/Creole
- Sig's Lentil, Artichoke and Scallion Soup — British
Keep reading: what umami, heat, salinity mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.