Spicy Assorted Beef Pepper Soup with Agidi

A deeply aromatic and warming Nigerian pepper soup featuring a mix of tender beef cuts simmered in a spicy, herby broth, traditionally served with a side of firm, cooling Agidi (cornmeal pudding).

• Prep: 20 min
• Cook: 1 hr 40 min
• Total: 2 hr
• Servings: 5
• Cuisine: Nigerian
• Difficulty: Easy

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• Low-Sugar

Tags

• boil
• spicy
• savory
• comfort food
• rich

Ingredients

• 1.5 pound assorted beef cuts (cleaned and cut into serving pieces)
• 1 white onion (medium, chopped)
• 2 clove garlic (minced)
• 1 ounce fresh ginger (grated)
• 4 Scotch bonnet peppers (left whole or minced)
• 1 tablespoon dried uziza seeds (ground)
• 1 teaspoon dried calabash nutmeg (ground)
• 0.5 teaspoon African ehuru (crushed)
• 2 beef bouillon cubes
• 1.5 teaspoon salt
• 6 cup water
• 0.5 cup cornstarch
• 1.5 cup cold water (for Agidi)

Instructions

1. Place assorted beef cuts in a large pot. Add chopped white onion, minced garlic, grated fresh ginger, Scotch bonnet peppers (if using whole), 1/2 teaspoon salt, and 1 beef bouillon cube. Add 4 cups water, ensuring the meat is covered. Bring to a boil, then reduce heat to low, cover, and simmer for 60-75 minutes, or until the beef is very tender. Different cuts will have different cooking times, so ensure everything is soft.
2. While beef simmers, prepare the pepper soup spice blend. Grind or crush the dried uziza seeds and dried calabash nutmeg. If using whole Scotch bonnet peppers, you can now mince them finely or leave them whole if preferred.
3. Once beef is tender, add the ground uziza seeds, ground calabash nutmeg, remaining 1 teaspoon salt, and the other beef bouillon cube to the pot. If you minced the Scotch bonnets, add them now. Stir well and add an additional 2 cups of water. Simmer for another 15 minutes, allowing the spices to infuse the broth.
4. Taste the pepper soup and adjust salt or spice as needed. The soup should be highly aromatic and spicy. Remove from heat.
5. To prepare Agidi, combine 1/2 cup cornstarch in a medium saucepan with 1/2 cup cold water and stir until it forms a smooth paste. In a separate pot, bring 1 cup cold water to a boil.
6. Once the 1 cup water is boiling, slowly pour it into the cornstarch mixture while stirring continuously to prevent lumps. Continue stirring until the mixture thickens into a translucent, smooth, and firm pudding.
7. Reduce heat to low and continue stirring for 5 minutes to fully cook the cornstarch. The Agidi should be very thick and cohesive.
8. Pour the hot Agidi into small bowls or molds (like small plastic containers) and let it cool completely to set, about 30-60 minutes. Once set, it will be firm and gel-like.
9. Serve the Spicy Assorted Beef Pepper Soup hot with portions of the firm Agidi on the side.

Notes

Agidi can also be poured into small, lightly oiled plastic wraps and tied up to create individual servings if you prefer not to use bowls/molds. Be careful when handling Scotch bonnet peppers; wear gloves if you have sensitive skin.

Nutrition (per serving)

• Calories: 420
• Protein: 40 g
• Carbohydrates: 25 g
• Fat: 18 g
• Fiber: 2 g
• Sodium: 1100 mg
• Saturated Fat: 7 g
• Sugar: 2 g
• Cholesterol: 100 mg