Pepper Soup
Spicy broth with meat or fish.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Boil the Meat: Wash the meat thoroughly. Place it in a pot with chopped onions, a pinch of salt, and bouillon. Add just enough water to cover the meat. Bring to a boil and cook until the meat is starting to get tender.
- 2
Add the Spices: Stir in the Pepper Soup Spice mix and the blended scotch bonnet peppers. The broth will instantly take on a deeply aromatic, earthy, and spicy profile.
- 3
Simmer: Add more water depending on how much broth you want. Simmer gently for another 15-20 minutes, allowing the spices to penetrate the meat completely.
- 4
Add Herbs: In the last 3 minutes of cooking, stir in the freshly chopped scent leaves (or substitute with fresh basil or mint). This adds a crucial bright, herbaceous note.
- 5
Serve: Serve piping hot. It is meant to be highly spiced and watery, often consumed to clear sinuses or cure a hangover. Pair with boiled yam or plantains.
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