The ultimate Pepper Soup showdown is on! Three fearless foodies have taken on our challenge of creating their own versions of this Nigerian delight.

Watch as they taste-test and rate each other's creations to crown the Pepper Soup champion. Who will emerge victorious in this sizzling soup saga? Stay tuned and get ready to feel the heat.

Our guests are:
Bonnie:   / myfoodcravings.ng  
Tope:   / freshboi.ekundayo  
Adetutu:   / savorymealsbyadetutu  
and
Food critic, Opeyemi Famakin:   / opeyemifamakin  

What dish should we try next?


#GTCOFoodDrink
#NdaniTV

Bonnie’s recipe for Ukodo

Ingredients
● Meat: Mixed offals, ram or goatmeat
● Ground Peppersoup seasoning: Ehuru, Uheri, Umilo, Ataiko, etc.
● Yam or Plantain
● Seasoning: Crayfish, salt, stock cube, Cameroon pepper
● Vegetable: Scent leaves
● Dry fish
● Onions and Ginger
● Peppers: Scotch Bonet and Habanero

Preparation
1. Wash and boil meats, seasoned with stock cubes, salt, crayfish, and onions.
2. Blend peppers, onions, and ginger, then add to the boiling meat.
3. Once meats are partially cooked, add ground pepper soup seasoning and additional water. Cover and continue cooking.
4. In a separate pot, boil water and cook diced yam or plantain until soft.
5. After about 20 minutes of boiling meats and developing the soup's aroma and taste, add boiled yam and dry fish. Allow to cook.
6. Finally, add chopped scent leaves to the soup, stir, and let it steam on low heat before serving.
 
More Tips
● If the soup thickens too much, add more water and seasoning as needed.
● Allow the soup to sit for about 5 minutes before serving for optimal flavor.
Optional: Garnish with chopped habanero and onions when adding boiled yam to the meats.
 
 




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