By Yemisi Suleiman

The rainy season is here, bringing cool breezes and cozy evenings. What better way to warm up than with a steaming bowl of oxtail peppersoup? This Nigerian favourite is a nourishing and spicy treat that is perfect for the season, offering a delicious experience that combines flavour and comfort in every bite.

Oxtail, the tail of a cow is a powerhouse of flavour. The bone marrow, the fat, skin and cartilage all combine to produce a stock that is silky, rich, and flavour-packed. This rich, aromatic, and heartwarming, delicacy is more than just a meal, it’s a hug in a bowl, perfect for chasing away the chills of the season.

Whether you’re curled up indoors listening to the patter of rain on your window, or hosting a small gathering with friends and family, oxtail peppersoup is sure to warm your inside and spark conversations. The spicy broth, tender oxtail meat, and medley of native spices make this a beloved Nigerian classic, especially during cold weather.

The beauty of peppersoup also lies in its health benefits. Packed with herbs and spices like tetrapleura tetraptera, rough skinned plum and chrysobalanus icaco L, scent leaves, and ehuru (calabash nutmeg), it’s not only tasty, but also good for clearing your system, aiding digestion, and warming the body from the inside out, just what we need during this wet season.

Oxtail Peppersoup Recipe
Prep Time: 15 mins
Cook Time: 1.5–2 hours
Servings: 4–6

Ingredients:
1.5–2 kg of oxtail (cut into rounds)
2 teaspoons ground ehuru (calabash nutmeg)
1 tablespoon peppersoup spice mix (can be store-bought or homemade)
1 medium onion (chopped)
2 seasoning cubes
2 teaspoons crayfish (optional for added depth)
1 tablespoon ground dry pepper or chili flakes (adjust to taste)
1 teaspoon ground uziza seeds (optional but adds heat and aroma)
A handful of scent leaves or basil (shredded)
Salt to taste
6–8 cups of water

Instructions:
Wash and Season
Thoroughly wash the oxtail pieces and place them in a large pot. Add chopped onions, seasoning cubes, a pinch of salt, and a bit of the peppersoup spice. Mix well and allow to marinate for about 10–15 minutes to infuse flavour.

Cook the Meat
Add enough water to cover the meat completely and set on medium heat. Cover the pot and simmer for 1 to 1.5 hours until the oxtail is very soft and the meat is almost falling off the bone. Oxtail takes time, but the result is worth it.

Add Spices
Once the oxtail is tender, add the remaining peppersoup spice, ehuru, ground crayfish, uziza seeds (if using), and dry pepper. Stir gently and taste for salt. Adjust seasoning as needed.

Simmer to Infuse Flavours
Let the soup simmer covered for another 10–15 minutes. This is when the spices come alive and the broth thickens slightly.

Add Scent Leaves
Just before taking the soup off the heat, sprinkle in the shredded scent leaves. Stir and let it simmer for 2 more minutes, then turn off the heat.

Serving Suggestion:
Serve piping hot in deep bowls. Oxtail peppersoup pairs beautifully with boiled yam, white rice, agidi (eko), or simply enjoyed on its own with a cold glass of any fruit juice of your choice.