Description
A spicy, protein‑rich broth from goat or fish, simmered with pepper leaves and calabash nutmeg.
Technical
The broth is produced by extracting capsaicin and essential oils from dried pepper leaves at 90–100 °C, while the acidic pH (5.5–6.0) inhibits bacterial growth. Salt moderates protein denaturation, and the fat content of goat meat solubilizes aromatic compounds, enhancing flavor.
Science
Primary Reaction
Protein denaturation and solubilization of aromatic compounds
Sensory Profile
Aroma ()
spicyaromaticfloralearthynutmegpepperyherbal
Origin & History
Civilization
Nigerian people
Era