Pepper soup — or simply “pepper” as it’s called at Nigerian gatherings — is more than a dish; it’s a celebration. This Assorted Offal Pepper Soup brings together ox lung, kidney, heart, and tripe in a fragrant, fiery broth that warms the soul and brings people together at parties, Sunday gatherings, and family meals. Whether it’s a naming ceremony, a send-off, or a cold British evening, a bowl of pepper soup arrives like an old friend.
What makes this soup so beloved is its perfect balance: the tender, delicate offal absorbs the heat and flavour of fiery scotch bonnet peppers, ginger, and aromatic uziza leaves, while crayfish and seasoning cubes add layers of umami depth. Every spoonful is rich, complex, and warming — it’s the kind of soup that settles in your chest and stays in your memory. This is the pepper soup that’s served at celebrations across Nigerian communities in the UK.
All the key ingredients — from the carefully selected offal to the fresh uziza leaves and our signature pepper soup spice blend — are available at Awuf Afro Store. Order what you need, and make this traditional soup with confidence.
Ingredients
Serves 4-6
| Quantity | Ingredient |
|---|---|
| 500g | Ox Lung (cleaned and diced) |
| 500g | Ox Kidney (cleaned and diced) |
| 500g | Ox Heart (cleaned and diced) |
| 500g | Honeycomb Tripe (cleaned and diced) |
| 3–4 whole | Fresh Scotch Bonnet Peppers (rinsed, stems removed) |
| 2 medium | Fresh White Onions (peeled and sliced) |
| 50g piece | Fresh Ginger Root (peeled and grated) |
| 3–4 leaves | Fresh Uziza Leaves (roughly chopped) |
| 3 tablespoons | Awuf Peppersoup Spice |
| 3 tablespoons | Awuf Dried Crayfish (ground or pounded in mortar) |
| 2 cubes | Knorr Chicken Seasoning Cubes |
| 3 tablespoons | Vegetable Oil |
| 2.5–3 litres | Water |
| to taste | Salt |
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Method
- Rinse all the offal (ox lung, kidney, heart, and tripe) under cold running water, then place in a large pot with enough water to cover. Bring to a boil over high heat for 5 minutes, then drain and rinse again under cold water. This removes any impurities and gives the offal a cleaner taste. Dice the blanched offal into bite-sized pieces (about 2cm).
- Heat 3 tablespoons of Awuf Vegetable Oil in a large cooking pot over medium-high heat. Add the sliced white onions and fry for 3–4 minutes until softened and fragrant.
- Add the fresh ginger and whole scotch bonnet peppers. Fry for another 2 minutes, stirring gently to avoid breaking the peppers — you want to release the oils without splitting them open.
- Pour in 2.5–3 litres of fresh water, bring to a rolling boil, then add the diced offal. Simmer for 20–25 minutes until the offal is tender (test by piercing a piece with a fork).
- Add the Awuf Peppersoup Spice, ground Awuf Dried Crayfish, and Knorr Chicken cubes. Stir well and simmer for another 5 minutes to allow the spices to fully infuse the broth. The soup should smell deeply aromatic and warm.
- Tear the fresh uziza leaves roughly and stir them into the pot. Simmer for 1–2 minutes to wilt the leaves and release their distinctive scent — do not overcook or they will lose their freshness.
- Taste the broth and adjust the salt to your preference. If you prefer a spicier soup, carefully break one of the cooked scotch bonnet peppers open into the broth to release more heat.
- Serve hot in bowls, ensuring each portion has a good mix of tender offal, fragrant broth, and fresh herbs. Pepper soup is best enjoyed slowly, letting the warmth and flavour settle in.
Tips & Variations
- Offal variations: You can make this soup with just one type of offal (lung alone is popular) or mix in beef liver or cow feet for a heartier version. Adjust cooking times accordingly — some cuts need longer than others.
- Heat level: For a milder soup, remove the scotch bonnet peppers after simmering (or don’t add them at all). For extra heat, pound a fresh pepper into a paste and stir it in at the end. The beauty of pepper soup is that it suits every heat preference.
- Make ahead: Pepper soup tastes even better the next day as flavours deepen. Cool completely, refrigerate for up to 3 days, and reheat gently. You can also freeze the cooled soup for up to 2 months — thaw overnight in the fridge and reheat slowly to preserve the tender offal.
