This oxtail peppersoup recipe was highly requested and is absolutely worth the wait. It’s easy to make, packed full of flavors and totally delicious. If you follow me on instagram, you know that oxtail is possibly my favorite cut of meat in any soup, even though it takes forever to cook, the taste is quite incomparable.
A typical Nigerian pepper soup is kind of a light or watery soup that is derived from broth or stock, that has been spiced up with spices and herbs. If your pepper soup is thick, you are definitely doing something wrong, it is meant to be watery and not thick.
I have different ways In which I make my pepper soup with different types of protein. You can use goat or cow meat, any kind of fish, chicken, turkey, any one of your choice really. The protein used in your pepper soup determines the flavor of your soup. Also the leaf you use gives the soup an added flavor. In this recipe I used scent leaf, you can use Uziza, bitter leaf , just make sure it’s one that has a flavor of its own, for that oomph in your soup.
If you are not someone who can really deal with hot and spicy dishes, make sure you tone down the heat to your liking, your peppersoup is still going to have its flavor regardless. Personally I can’t handle too much pepper, so this recipe is quite toned down on the spiciness.
This recipe is one that requires a lot of patience as it takes forever for the oxtail to cook, but it is absolutely worth it.
With that being said, please give this recipe a try and let me know how it goes. Enjoy!
Ingredients
500g Skinless Oxtail
2 Tbsp Oil
2 Medium Paprika Pepper
1 Medium Onion (Chopped)
1 Clove Garlic
2 Small Yellow Pepper
1 1/2 Tbsp Peppersoup spice
3 Stock Cubes
1 1/2 Tsp Salt
Directions
- Put cleaned oxtail meat in a bowl, season with some salt and stock cubes then prepare to sear the meat to seal in the flavor.
- Pour a little bit of cooking oil in a frying pan, when hot, add in the seasoned oxtail one after the other (be careful not to over crowd the pan), continue to sear on each side on medium high heat. The aim is to brown the meat and seal in the seasoning that was added in step one and not necessarily to cook it.
- Blend the peppers, garlic and some onions in a blender.
- Transfer the seared meat into a pressure cooker( to cut cooking time), pour in the blended pepper mix, add some seasoning cubes, salt, chopped onions and some water. Put the lid on the pressure cooker and allow to cook for 2 hours (till its soft).
- Be sure to check the meat from time to time, to add more water, to taste for seasoning and to adjust accordingly.
- Transfer the meat from the pressure cooker into a cooking pot to finish up.
- Add in some pepper soup spice and sliced scent leaf.
- Leave to cook for 5 for minutes to allow the leaf cook and release its flavor into the soup.
- Enjoy!
Prep Time: 20 Minutes
Cook Time: 2 Hours and 10 Minutes
Total Time: 2 hours 30 Mins
Serves: 4
Source: The Kitchen Muse