Spicy Pepper Soup with Fried Plantains

By AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

A fiery pepper soup bursting with heat and flavor, paired with crispy fried plantains for a perfect Nigerian street food combo. This Nigerian-inspired soup recipe, ready in about 65 minutes, pairs pepper, onion, tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 tbsp, crushed pepper
• 2 medium, diced onion
• 3 medium, chopped tomatoes
• 2 tbsp peanut butter
• 2 tbsp groundnut paste
• 4 medium, sliced plantains
• 2 tbsp vegetable oil
• 1.5 liters water

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a pot over medium heat. Add 2 diced onions and sauté for 5 minutes until translucent. Stir in 4 tbsp crushed pepper and 1 tbsp salt, cooking for 2 minutes until aromatic.
2. Step 2: Add 3 chopped tomatoes and 2 tbsp groundnut paste. Cook for 10 minutes until tomatoes break down. Stir in 2 tbsp peanut butter and 1.5 liters water, simmering for 20 minutes until soup thickens.
3. Step 3: In a separate pan, heat 1 tbsp oil. Fry 4 sliced plantains in batches for 5 minutes until golden and crispy. Drain on paper towels.
4. Step 4: Serve soup in bowls, topped with fried plantains and a sprinkle of extra salt.