RCI-SP.004.0227.001
Nigerian Pepper Soup
A Delicious meat pepper soup which can also serve as a stew or sauce.
Prep25 min
Cook90 min
Total115 min
Servings4
Difficultyintermediate
Ingredients
- 3 pounds
- onion1 mediumchopped or ground in blender
- dried red pepper1 teaspooncrushed or ground
- fresh red tomatoes1 unitchopped or ground in blender (optionally, one 6 oz can tomato paste)
- 2 tablespoons
- 1 teaspoon
- 1 teaspoon
- 2 unit
- 1 teaspoon
- 1 cup
Method
1
Trim the stewing beef of excess fat and cut into bite-sized cubes approximately 1 to 1.5 inches.
2
Blanch the fresh red tomatoes in boiling water for 30 seconds, then transfer to ice water and peel away the skin; chop finely or blend into a smooth paste.
5 minutes
3
Heat the cooking oil in a large pot over medium-high heat, then add the chopped onion and sauté until softened and fragrant, about 2 minutes.
4
Add the beef cubes to the pot and brown them on all sides, stirring occasionally, for about 5 to 7 minutes.
5
Stir in the ground or crushed dried red pepper and cook for 1 minute to bloom the spice.
1 minutes
6
Add the tomato paste or chopped fresh tomatoes and mix well into the beef and oil, cooking for 2 minutes to incorporate the flavors.
7
Pour in 1 cup of water and bring to a simmer; add the salt, curry powder, Maggi cubes, and thyme leaves if using.
8
Reduce heat to medium-low and simmer the soup covered, stirring occasionally, until the beef is tender, about 25 to 30 minutes.
30 minutes
9
Taste and adjust seasoning with additional salt or spices as needed, then serve hot in bowls as a warming soup.