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AI-generated photograph: A small deep black bowl of clear amber pepper soup with sliced chestnut mushrooms and pale yam cubes, torn green basil leaves floating on top, set on a slate tile

Home · Recipes · Mushroom and yam pepper soup

Nigerian · Soups and starters

Mushroom and yam pepper soup

pepper soup spice · chestnut mushroom · soft yam

AI-generated photograph

A clear, fiery Nigerian pepper soup made with meaty mushrooms and soft cubes of yam, perfumed with pepper soup spice, ginger and fresh basil. A small bowl wakes up the whole table.

Contains: none of the 14 allergens, as written. None of the 14 allergens is in this recipe as written. Stock cubes can contain celery, and some pepper soup spice mixes include other ingredients, so check both packets.

Ingredients

  • 250g chestnut mushrooms, or a mix with oyster mushrooms
  • 200g white yam, peeled
  • 1 small onion, finely chopped
  • 2 garlic cloves, crushed
  • A thumb of ginger (about 15g), grated
  • 1 scotch bonnet chilli, finely chopped (use half for less heat)
  • 2 tablespoons pepper soup spice (a ground mix sold in African shops)
  • 1 vegetable stock cube
  • Half a teaspoon salt, then more to taste
  • A small handful of fresh basil (about 15g), standing in for scent leaf

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Let's cook

  1. Wipe the mushrooms clean and cut them into thick slices, or tear oyster mushrooms into strips. Cut the yam into 1.5cm cubes and rinse them.
  2. Put the onion, garlic, ginger and scotch bonnet in a large pan with 1 litre water. Crumble in the stock cube and stir in the pepper soup spice. Bring it to the boil.
  3. Add the yam, turn the heat down and simmer, half covered, for 10 minutes.
  4. Add the mushrooms and the salt and simmer for another 10 to 12 minutes, until the yam is tender all the way through when you push in a knife and the mushrooms are soft. A few pieces of yam will break and thicken the broth slightly, which is good.
  5. Taste and add more salt if needed. Pepper soup should be bold, hot and peppery.
  6. Tear the basil leaves into the pot just before serving and stir once. Ladle into small warm bowls, with a few mushroom slices and yam cubes in each.

Tips

  • Scotch bonnet is very hot. Wash your hands after cutting it and keep them away from your eyes.
  • If you find scent leaf (efirin) in an African grocer, use a small handful in place of the basil for the true taste.
  • The soup keeps in the fridge for 2 days and tastes even better the next day. Reheat until steaming hot.

Swaps

  • Milder: leave out the scotch bonnet and use a pinch of chilli flakes.
  • No yam: use the same weight of floury potato, cut into cubes.

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