When you think of baked potatoes, West African Pepper Soup Spice might not be the first flavor that comes to mind, but it should be. Traditionally used to create a warming, aromatic broth-based soup, this spice blend combines indigenous ingredients like uda, ehuru, and country onion, known for their bold, peppery depth. In this recipe, we take a familiar comfort food, roasted potatoes, and give it a cultural twist that connects everyday cooking with West African heritage. These golden pee wee potatoes are crispy on the outside, tender on the inside, and infused with the signature earthy heat of Pepper Soup Spice. Perfect as a side dish, snack, or conversation-starter at your next dinner party.
Nigerian Pepper Soup Spiced Roasted Potatoes
Nigerian Pepper Soup Spiced Roasted Potatoes
2
10 minutes
30 minutes
Nigerian
Side
Roast potatoes with a Nigerian twist seasoned with Pepper Soup Spice, onions, and fresh herbs. Crispy outside, tender inside, and full of bold, aromatic flavor. Easy to prepare and full of cultural flair, this recipe brings the taste of Nigeria straight to your table in a new way.
Ingredients
½ lb golden pee wee potatoes (cut in half if large; substitute any potato, cut into cubes)
1 small yellow onion, halved and thinly sliced
¼ cup avocado oil (or other neutral oil)
1 tbsp Indeegenus Pepper Soup Spice
1 tsp sea salt
Fresh parsley, chopped, for garnish
Directions
Preheat the oven to 420°F (215°C).
Prep the potatoes: Wash and dry thoroughly, leaving the skins on. Halve any larger potatoes for even cooking.
Season: In a large mixing bowl, combine potatoes, sliced onion, oil, Pepper Soup Spice, and salt. Toss well until the potatoes are evenly coated.
Roast: Spread the potatoes in a single layer on a baking sheet, placing cut sides down if halved. Bake for 25–30 minutes, flipping once halfway, until golden brown and fork-tender.
Finish and serve: Transfer to a serving dish, sprinkle with parsley, and enjoy hot.
