O.k. there is peppersoup and there is peppersoup. This cow foot peppersoup is P.E.P.P.E.R.S.O.U.P! I like to call it the ultimate comfort soup. Made with lots of spices and tons of love, cow foot peppersoup is the perfect healing food for cold and rainy days. Apart from this simple fish peppersoup and my beloved grandma’s assorted meat peppersoup, cow foot peppersoup is definitely my to-go soup for those very cold winter days.
If you are reading this post right now, it’s either because you are a great lover of cow foot, or you are just curious. If you are not a fan of cow foot,
please look away read on, I just might tickle your fancy to become a fan too. I know eating cow foot may sound weird or disgusting to some of you, but here’s the thing about cow foot peppersoup.
When cooked, the foot of the cow oozes out this ridiculously delicious soft mushy and gelatinous stuff from the bones called bone marrow which contains some amount of calcium, protein, and lots of fats that can help build immunity, repair wounds, helping with digestion and even fighting cancer.
.The fatty bone marrow is what gives this soup a taste boost such that you really do not need a lot of ingredients to cook the cow foot peppersoup. Nevertheless, if you have a cold, adding native spices like African negro pepper, Calabash nutmeg (pebe, ehuru), thyme, sage and ginger amongst others. These spices are known for their healing properties and thus make a great addition for our cow foot peppersoup.
Cooking this soup is pretty simple. I like to throw in all the spices in the pot at once and slow cook the mix at low heat until my cowfoot is soft, tender and the bone marrow is loose such that you can be sucked out of the bone with ease. But you can also cook the cow foot separately just with salt until half cooked, then pour away the water if you do not fancy the gelatin from the bones. Fancy some comfort soup? Let’s cook.
Tag me on Instagram at shape_up_african or on Facebook. Who’s a cow foot peppersoup lover? Comment below. 🙂
- 2kg cow foot, thoroughly washed
- 2 large onions
- 6 garlic cloves
- 1 thumb-length ginger
- 1 tbsp. red bell pepper powder
- 1 tsp. white pepper
- 1/2 tsp. black pepper
- 2 calabash nutmegs (Pebe, Ehuru)
- 1 tsp. dried thyme
- 1 tsp. Cameroon pepper (optional)
- Scotch bonnet pepper to your taste
- Salt and bouillon cubes to taste
- Blend all ingredients into a paste.
- Add cow foot into a pot, add water to cover the cowfoot. Add all ingredients and season to your taste.
- Cook until cow foot is soft. Serve hot on it's own or with a side like boiled yam.
- 1. To cut cooking time, use a pressure cooker and cook for about 20 minutes after water starts boiling.
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