If you haven’t tasted a bushmeat pepper soup, I wonder if you would ever taste any better pepper soup. This dish is common in the rural areas of the Southern parts of Nigeria. The Igbo and Yoruba people, most especially, have men who hunt for these animals in their forests and farmlands. Hunters who kill these bushmeats (squirrels, grasscutters, antelopes, etc.) are regarded as skillful men. These animals are taken home to be cooked and eaten by their family. These days, bushmeats are sold on major highways by the hunters. There is nothing as awesome as preparing this bushmeat with pepper soup and palm wine. It will surely take you to planet ten, if there’s any. The bushmeat pepper soup is one you will really enjoy.
INGREDIENTS
Bushmeat (anyone you can lay your hands on), scent leaves, red bonnet pepper, onions, palm oil, seasoning cube, and salt to taste.
BEFORE PREPARATION
You have to prepare the bushmeat you are using for your pepper soup. Remove the animal’s skin either by roasting or using hot water. Cut into smaller sizes and wash thoroughly. Grind the red pepper and scent leaf, and then set aside. Slice the onions into rings and then set apart.
COOKING DIRECTION
Cook the meat with seasoning cubes, onions, and salt in a pot on medium heat. Make sure the water does not dry up because the pepper soup has to be watery. Allow to cook for 10 – 15 minutes. When the meat is almost done, add the grinded scent leaves and pepper. Taste, add stock cubes and salt if the taste is not the desired. Pour a small quantity of palm oil and then cook for about 10 minutes. Make sure you don’t overcook the meat. Allow simmering, thereafter, the pepper soup is done.
The bushmeat pepper soup is best served hot. This goes well with a finely-tapped palm wine. The bushmeat pepper soup is one your digestive system will crave for when you taste it. Enjoy this delicacy and thank me later. Bon appetite!
