Description

Uda (Negro pepper) and calabash nutmeg, the two dried spices that give pepper soup its smoky depth, ground with our own smoked Fudi People chillies and ground ginger — real smoke instead of a generic dried-chilli substitute. Stir into a pot with fresh garlic and country onion (or a regular onion), then simmer with goat, fish, or chicken. Featured in Episode 4. Dry blend, shelf-stable — adapted from the original recipe by dropping the fresh chilli, garlic, ginger, and onion base; this version includes our own dried, smoked chilli in the mix, so you only need to add fresh garlic and onion yourself. Sourced from general research rather than the book, worth double-checking before finalising.