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Nigerian Oxtail Peppersoup

Nigerian Oxtail Pepper Soup

Chichi Uguru
This oxtail pepper soup recipe is absolutely worth your while. It's so easy to make and delicious too
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Ingredients
  

  • 1500 g oxtail (washed and cut up)
  • 1 medium onion (chopped  or 2 tablespoon dried chopped onions)
  • salt/ bouillon to taste
  • 1 tablespoon Pepper Soup spice
  • 3 tablespoon coarsely ground crayfish
  • ½ tablespoon dry ground camaroun pepper or 2 habenero pepper chopped.
  • 1 sprig fresh scent leaves or parsley

Instructions
 

  • Transfer washed oxtail to a pot, cover oxtail completely with water, then start cooking
    oxtail
  • Add chopped onions and  salt to taste.
  • When the meat begins to boil, Add coarsely ground crayfish
  • If the oxtail was cut in large chunks, When the oxtail softens scoop out and cut into smaller bite size pieces.  Skip this step if the oxtail tail was already cut in small pieces.
  • Add pepper soup spice and pepper and taste for salt. Adjust seasoning to your taste.
  • Cook till the oxtail is done. Reduce heat, add the chopped scent leaves allow to simmer for a minute and turn off heat.
  • Serve warm. Enjoy ?

Notes

Tips
 
 
  • A pressure cooker will reduce your cook time if you have one since the readiness of this dish is dependent on how fast the oxtail cooks.
  • Some oxtail get softer faster than others. Please bear that in mind as you cook.
  • You can  include add-ins like tripe and beef etc Add the tripe when you start cooking the oxtail and the beef half way through the cooking.
  • You can use dry parsley flakes to substitute fresh scent leaves or parsley leaves.
  • The heat on this dish is a matter of choice. adjust to your preference.
  • Remember to top up with water as the meat cooks because some will evaporate. Pepper soup should have a watery consistency so as you top up with water, ensure the end product is tasty by adjusting the seasoning accordingly  so you don't end up with a bland tasting soup.
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