Nigerian Assorted Beef Pepper Soup
Nigerian assorted beef pepper soup is a thin, fiery broth built on a mix of cow foot, heart, liver and meat. It is a staple of eateries in eastern Nigeria. Each cut goes into the pot at a different time, so the tough foot gets the longest cooking and the liver stays tender. Ground crayfish and uziza leaves give the broth its savory depth and peppery, herbal edge.
Instructions
Put the washed cow foot in a pot with the salt, curry powder and thyme. Pour in enough water to cover the meat, put the lid on and simmer for 35 minutes.
Add the cow heart and keep simmering for 15 minutes, so the tougher cuts get the longest time.
Add the remaining meat and the liver. Top up with water if the meat is no longer covered.
Stir in the sliced onion and the stock cube, then simmer for another 15 minutes.
Add the ground chile pepper, ground crayfish, pepper soup spice and uziza leaves, and mix well. Simmer for 10 minutes, until every piece of meat is soft and tender.
Take the pot off the heat and serve the soup while it is hot.
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