Saturday, 30 January 2016

Foodace Pepper Soup


500g oxtail
400g goat tripe (shaki)
300g goat meat
1 large onion
6 garlic cloves
3 knorr chicken seasoning cube
Thumb sized ginger
2 scotch bonnet ( 1 if you do not like spicy)
2 teapoons Foodace pepper soup spice
salt to taste
Fresh basil leaves


Wash the tripe (shaki) carefully, taking out all the extra fats on them.
Wash the other meat and put all in a pot.
Place the garlic ginger, scotch bonnet, onion and 1 cup of water in a blender, run until smooth.
Add to the pot of meat, add the seasoning cubes, Foodace pepper soup spice and salt.
Add another cup of water, bring to a boil and allow to cook until meat especially tripe (shaki) is tender.
The add chopped basil leaves, stir in and turn off gas.
Adjust to taste by adding extra knorr seasoning cube or salt, if need be.
Serve warm or hot.

Note: I make very big pot of pepper soup, this recipe gives  an idea of what needs to be in the  pepper soup. Please, adjust accordingly.

Belle xoxo


  1. Dear foodace,

    Your title says it all, you truly are a food ace. I have made your puff puff recipe and have the art of great puff puff down to a t. and I now have made pepper soup using your very own spice mix and what can I say it's delicious. I had a second bowl straight after the first and have almost finished the pot I made.

    It's truly a skill to cook well but then to be able to share and teach also. That is a true art and a blessing to me.

    Honestly, im so glad i bought 2 jars of the peppersoup mix and will definitely buy more. May God continue to inspire and bless the works, fruits and labours of your hands.

  2. Forgot to mention your grill mix. The batch of chicken came and went as it was cooked! Delicious πŸ’―πŸ‘ŒπŸΎπŸ‘πŸ½