Nigerian Mushroom Pepper Soup
Nigerian mushroom pepper soup is a dish mostly eaten by the Igbo people of southeastern Nigeria, and it gets its character from local aromatics rather than long cooking. Ehuru seeds and uziza bring a peppery, fragrant heat, while scent leaf goes in at the end for freshness. The whole pot is done in about fifteen minutes of simmering, and it is meant to be eaten with a swallow.
Instructions
Peel and cube the potatoes, finely slice the fresh pepper and onion, grind the ehuru seeds, wash and shred the mushrooms, and slice the scent leaf. Having everything ready makes the cooking quick.
Heat some water in a pot. Add the potatoes, fresh pepper, onion, maggi, uziza leaves, the uziza powder if you are using it, and the ground ehuru. Bring to a simmer and cook for 5 minutes.
Add the shredded mushrooms and keep the soup at a simmer for another 5 minutes.
Stir in the sliced scent leaf and simmer for a final 5 minutes.
Take the pot off the heat and serve hot with any swallow.
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