• 1 tablespoon piper guineense (uziza), ground
  • 5 pieces african nutmeg (ehuru), ground
  • red and yellow peppers, to taste, blended
  • 1 kilo cowtail meat
  • 2 soy seasoning cubes
  • salt, to taste
  • 1 tablespoon negro pepper (uda seed), ground
  • 1 tablespoon black pepper, ground
  • 10 leaves basil leaves (scent leaves), sliced


  1. First, prepare the spices. Crack the shells off the African nutmeg (ehuru), then roast the nuts over a flame before grinding it into a fine powder. Grind the uziza and uda seeds into a fine powder. Blend the red pepper and yellow scent peppers.
  2. Wash the chopped cowtail thoroughly. Season with salt and soy seasoning cubes (I use Knorr brand). Cook until it’s tender. (You can use a pressure cooker to cook it faster if you have one.)
  3. When the meat is tender, add the blended peppers. Add the ground spices and 3 cups of water. Allow the mixture to boil for about 5 minutes.
  4. Throw in the sliced basil and stir. Taste for salt. Allow to boil for 2 more minutes, then turn off the heat.

Serving Suggestions

You can pair pepper soup with . . .

  • cooked white rice to make it a full meal.
  • beer or any drink of your choice.
  • freshly baked soft bread.
  • corn starch.


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