How to neutralize the hot taste of pepper in your soups

It happens to us all the time. We put in more than enough pepper in our native soups – egusi, okro, bitter leaf, oha, ogbono etc., and then start wondering how to remedy the situation. Some add more water to dilute the taste of pepper but while this may be a bit effective, guess what happens? It makes your soup watery.

The best method I have used to reduce the taste of pepper in my soup is by adding some more palm oil. That’s my secret! You may be wondering if the soup won’t have more oil than necessary. My soup comes with just enough palm oil so that if there is the need to add some more oil for taste, colour, etc., I can do so without making the soup too oily.

I hope this tip was useful.

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