Foods in Nigeria: Oxtail Peppersoup

Oxtail Pepper Soup recipe
Nigerian oxtail peppersoup | © Foodace/Instagram

Oxtail/cow tail peppersoup is a very delightful meal that is ideal for braising in a slow cooker – amped up with a few Nigerian local spicing ingredients to give that rich flavours which African cuisines are known for. Here’s the recipe on how to make the oxtail pepper soup – Nigerian cow tail peppersoup recipe. Can be eaten alone and paired with boiled rice or yam.


  • 1.5 kg oxtail (excess fat removed)
  • 3 fresh hot peppers, thinly sliced
  • 1 big onion, sliced
  • 1 tablespoon thyme
  • 1 piece ginger, grated
  • 3 cloves garlic, minced
  • Ground crayfish (optional)
  • Mint/scent leaves
  • 2 tablespoons, Nigerian pepper soup spice mix
  • 2 seasoning cubes (Maggi/Knorr)
  • Salt to taste
  • *Nigerian local spice seeds 2 ehuru seeds (toasted, and finely ground).
  • 2 uda pods (toasted, and roughly crushed)


  1. Wash meat and fish thoroughly. Use warm water and salt to get off the slime. Get rid of excess fat and unwanted bits.
  2. Place the oxtail in a large cooking pot – season with ginger, garlic, onion, thyme, seasoning cubes and salt.
  3. Cover pot, place on low heat and leave to simmer without water for about 10 minutes. This allows the meat to release its natural juices and flavour.
  4. Add the seasoning cubes, ground ehu seeds and the ingredients and cook till meat is done.
  5. Add peppers and scent leaves or mint.
  6. Cover the pot and allow to simmer for extra 5 minutes and your oxtail pepper soup is ready.
  7. Serve hot. Pair with any side dish of choice.
  8. Enjoy!

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