It IS possible to get ready-prepared pepper soup mix from African stores. However, I like to use freshly ground spices in addition to/or instead of the mix. There are a myriad of spices which vary from place to place and you may want to experiment to find which suits you best. Interestingly, most of them are used in traditional medicine, some applications of which have been proven under laboratory conditions.
These are some of the readily available ones, together with their commonly known native names, English (where available) and botanical names. Please note that this is by no means an exhaustive list. Most will also have other native names, and many may be used in other dishes. In addition, people from parts of the Delta area use tamarind and lemon grass in their pepper soups. I particularly like the latter in fish and seafood pepper soups.
Add fresh herbs such as parsley, mint, basil and scent leaf just before serving the soups for additional freshness, colour and flavour.
Ehuru (Calabash Nutmeg, Mondora myristica). Slightly more pungent than the more familiar nutmeg, it is used mainly in savoury dishes, although it may be used as a nutmeg substitute in sweet dishes. Lightly roast it over an open flame to release even more of its flavour (you will know when it has been sufficiently roasted as the citrusy fragrance fills your kitchen). Crack open (once it is cool enough to handle) and grind the nut to a fine powder. It is especially delicious in pepper soups, pottages, and in seafood dishes. A teaspoon or two towards the end of the cooking time gives jollof rice a whole new identity!
Medicinal applications include the relief of toothache, stomach complaints and headaches.
(Efrin, Nchanwu, African Basil, Clove Basil, Ocimum gratissimum). This highly aromatic herb is used in pepper soups, salads, pottages; and as a vegetable in its own right. Medicinal applications include using the crushed leaf to stop nose bleeds, as a digestive aid, a decongestant for head colds, bronchitis and sinusitis; as an aphrodisiac and as an antiseptic. The leaf is also chewed traditionally for tooth and gum problems. Reconstituted dried leaves, though less aromatic, are perfectly acceptable. Holy basil or common basil are good alternatives.
Uyayak (Aridan, Tetrapleura tetraptera). Rich in some macro-elements such as potassium, iron, magnesium and phosphorus, the fruits consist of four wings – two of which are hard and woody; whilst the other two are hollow and filled with an aromatic pulp. This pulp is often ground for use in peppersoups, whilst the seeds are fermented for use as a condiment. The Efiks slice thin pieces of it into White Soup. Alternatively, roast slices of it on an open flame until blackened. Grind into a fine powder and place in a sieve. Pour some hot water through the sieve and use the resulting liquid in your soup. Traditional medicinal uses include the management of convulsions, fevers and adult-onset type 2 Diabetes mellitus.