Assorted Meat Pepper Soup
Assorted meat pepper soup is a spicy Nigerian pot built around several kinds of meat cooked in one broth. Shaki (tripe), kidney, liver and beef go in at different stages, so each ends up properly tender. The seasoning is what sets it apart: ground ehu seeds, which you can toast first for a stronger aroma, plus crayfish and fragrant uziza leaves stirred in at the end.
Instructions
If you like, toast the ehu seeds in a dry frying pan, stirring often, until they smell fragrant and the outer skin rubs off easily. This step deepens their aroma but can be skipped. Grind the seeds to a fine powder and set them aside.
Put the shaki in a pot and cover it with water. Bring it to a boil, then lower the heat and simmer for 30 minutes, topping up the water whenever the level drops too far.
Add the kidney and liver and simmer for another 30 minutes, adding more water as needed to keep the meat covered.
Stir in the beef, seasoning cubes, thyme and quartered onions. Simmer until the beef is tender when you bite into a piece.
Stir in the ground ehu, ground crayfish, uziza leaves, pepper and salt. Fish out the onion pieces, then boil the soup for 5 minutes more and serve.
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