Nigerian Pepper Soup

Step 1

Remove the stems and seeds from 3 medium red bell peppers and 2 scotch bonnet peppers. Cut the red peppers into large chunks; halve the scotch bonnets (leave seeds in for maximum heat, or remove for less spice).

Step 2

Roughly chop 1 large yellow onion into quarters, then peel and roughly chop 4 garlic cloves. Peel and slice a 1-inch piece of fresh ginger into coins.

Step 3

Pat 1 pound of peeled shrimp completely dry with paper towels. Check the crab meat (0.5 pound) for shell fragments by running your fingers through it gently, then pick out any pieces you find.

Step 4

Heat a 12-inch heavy-bottomed pot over medium-high heat. Working in batches so they lie flat, char the red bell pepper chunks directly on the bottom of the hot pot for 2-3 minutes per side until blackened patches appear — you're not cooking them through, just building a smoky flavor. Transfer to a cutting board. Repeat with the scotch bonnets, charring for 1-2 minutes per side until blistered.

Step 5

Pour 3 tablespoons of extra-virgin olive oil into the same pot over medium heat. Add the chopped onion, garlic, and ginger slices. Sauté, stirring frequently, until the garlic is fragrant and the onion begins to soften, about 3-4 minutes. The mixture should smell pungent and aromatic — if it's browning too fast, lower the heat slightly.

Step 6

Transfer the charred peppers to a blender or food processor. Add the onion-garlic mixture from the pot, then pour in 1 cup of the seafood stock. Blend on high until completely smooth — you want a silky, vibrant red sauce with no visible pepper chunks. Pour the blended mixture back into the pot through a fine-mesh strainer, pressing with the back of a spoon to extract all liquid while leaving behind any fine pepper skin bits.

Step 7

Pour the remaining 5 cups of seafood stock into the pot with the pepper base. Add 2 bay leaves and 3 fresh thyme sprigs. Bring to a gentle boil over medium-high heat, then reduce to medium and simmer uncovered for 8-10 minutes. The soup should be bubbling gently at the edges — if it's boiling aggressively, lower the heat to medium-low.

Step 8

Stir in 2 tablespoons of ground crayfish or dried shrimp powder. Add 1 teaspoon of sea salt and 0.5 teaspoon of freshly ground black pepper. If using calabash nutmeg or alligator pepper, add 0.5 teaspoon now. Taste the broth — it should be fiery, aromatic, and deeply savory. Adjust seasoning if needed.

Step 9

Slide the shrimp gently into the simmering soup, stirring once to distribute them evenly. Cook for 2-3 minutes until they curl and turn opaque pink throughout — do not overcook them or they will become rubbery. You should see the tails curl into tight C-shapes.

Step 10

Fold in the lump crab meat gently by stirring from the bottom of the pot upward, being careful not to break the clumps. Simmer for 1-2 minutes more just to warm through — the crab is already cooked, so you only need to heat it.

Step 11

Remove from heat. Discard the bay leaves and thyme sprigs. Taste the soup one more time and adjust salt or heat to your preference.

Step 12

Ladle the pepper soup into deep bowls, making sure each serving gets a generous portion of shrimp and crab. Serve immediately while steaming hot, with crusty bread or fufu on the side for dipping. The soup is best enjoyed fresh, with the seafood still tender and the peppers at their brightest.