RECIPE: PASTA (NGUONGUO) PEPPER SOUP

Ingredients

Golden Penny Twist

Cow Tripe (aka assorted)

Yellow Pepper

Onion

Seasoning Cubes

Alligator Pepper

African Nutmeg (Kposa)

Orioma Seeds

Uzziza Seeds

Basil (Scent Leaf)

Vegetable Oil (Ororo)

Salt

Rosemary Leaf

Uda Seed

Curry

Black Pepper

Preparation

 

Clean Cow Tripe (intestine) thoroughly, put into a soup pot and bring to a boil.  Blend your Yellow Pepper and Onion together with a generous amount of water and pour into the boiling pot. 

Proceed to roast four of the African Spices; Alligator Pepper, Orioma Seeds, Uziza seeds and African Nutmeg in a pan (just to get them to release their aroma (don’t allow the seeds pop) , when they are cool blend them in your dry mill and set aside.

Add your Curry, Two seasoning Cubes, Salt and the blended spices to the boiling Cow Tripe also sprinkle some Rosemary Leaf into the Pepper Soup, crush your Uda seed (remove the seed and discard) then drop pod into the soup.

Allow to cook till meat is soft, taste for seasoning and garnish with slices scent leaves.

Bring a pot of water to a rolling boil; add one teaspoon of Salt and two teaspoons of Vegetable Oil. Pour in your Golden penny twist and allow to cook for 7 to 10 mins. Drain in a colander and coat with approximately two teaspoons of vegetable oil.

Serve the Pasta with the Pepper soup and this can be enjoyed on a cold or rainy day with family and friends.

Good luck.