Assorted Meat Pepper Soup Recipe

Trim excess fat from beef short ribs and pork shoulder. Rinse all meats under cold water and pat dry. Peel and cube potatoes if using. Chop onion, tomatoes, scallions, parsley/cilantro, and scent leaf/basil (if using). Mince garlic and grate ginger.

Lightly score the scotch bonnet/habanero and leave whole to control heat. Keep gloves on or wash hands after handling.

Sear beef and pork

Heat vegetable oil in a large heavy pot or Dutch oven over medium-high heat. When shimmering, add beef short ribs in a single layer and brown 3–4 minutes per side until caramelized. Remove to a plate. Add pork shoulder cubes and brown 3–4 minutes, then remove and set aside.

Add the chicken thighs skinless to the pot and sear 2 minutes per side just to develop some color. Remove and set aside with other meats. Saute sliced smoked sausage for 1 minute to render some fat, then remove and reserve.

Lower heat to medium. Add chopped onion to the pot and sauté in the remaining fat for 3–4 minutes until translucent. Add minced garlic and grated ginger and sauté 30–45 seconds until fragrant.

Return all browned meats (beef, pork, chicken, sausage) to the pot. Pour in 8 cups beef or chicken stock plus 2 cups water to ensure enough liquid to cover the meats. Stir gently to combine.

Add whole cloves and allspice berries to the pot inside a small piece of cheesecloth or tea infuser if you prefer easier removal later. Add chopped tomatoes, thyme sprigs, and the whole scotch bonnet/habanero pepper (do not burst it unless you want more heat).

Stir in the African pepper soup spice mix (or substitute), ground crayfish if using, ground cayenne if using, and 1 teaspoon sea salt and 1 teaspoon black pepper (you will adjust seasoning later). Bring the pot to a gentle boil over high heat.

Once boiling, reduce heat to low and partially cover. Simmer gently for 45–60 minutes, checking occasionally and skimming any foam from the surface. If using tougher beef ribs, simmer toward the longer end until meat is fork-tender and beginning to fall from the bone.

After about 30 minutes of simmering, add the potato cubes (if using) so they cook through in the remaining time.

Remove thyme sprigs and the sachet/infuser with whole cloves and allspice. Carefully remove the whole scotch bonnet pepper (or pierce it with a fork if you want more heat) and discard or chop finely into the soup for extra spice—be careful handling and tasting.

Stir in chopped scallions, parsley or cilantro, and scent leaf/basil (if using). Add lime juice, taste, and adjust salt and black pepper to taste (add up to 1 more teaspoon salt and 1/2–1 teaspoon black pepper if needed).

If you prefer a clearer broth, remove meat pieces to a separate plate, strain the broth through a fine-mesh sieve into a clean pot, then return the meat to the strained broth.

Ladle hot pepper soup into bowls, ensuring a mix of the assorted meats in each bowl. Garnish with extra chopped scallions and parsley/cilantro. Serve immediately with lime or lemon wedges on the side.

Traditional accompaniments: serve with steamed rice, fufu, boiled yams, or crusty bread to soak up the broth.