Yam Pepper Soup
Yam pepper soup is a peppery broth from eastern Nigeria that is thickened and made filling by chunks of yam cooked right in the pot. It pairs several cuts of beef with heart, shaki and kidney, so the broth gets depth from more than one kind of meat. Ground ehu seeds and fresh scent leaves go in at the very end, which keeps their aroma sharp and their fragrance intact.
Instructions
Put the beef, onion and seasoning cube in a pot and pour in enough water to cover. Bring it to a boil, then lower the heat and simmer for 30 minutes.
Add the sliced yam, cow heart, shaki and kidney, and season with salt. Keep cooking for another 15 minutes, adding more water whenever the pot looks low, until a piece of yam is tender when pierced.
Stir in the chile pepper, sliced scent leaves and ground ehu seeds. Cover the pot and cook for 2 minutes, then serve the soup hot.
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