Cullen skink Cullen skink Cullen skink is a thick Scottish soup made of smoked haddock, potatoes and onions. An authentic Cullen skink will use finnan haddie, but it may be prepared with any other undyed smoked haddock. This soup is a local speciality, from the town of Cullen in Moray, on the north-east coast of Scotland. The soup is often served as a starter at formal Scottish dinners. Cullen skink is widely served as an everyday dish across the northeast of Scotland. Local recipes for Cullen skink have several slight variations, such as the use of milk instead of water or the
Goat meat pepper soup of pepper soup which vary according to region, with different combinations of spices. For instance, the Igbo people, in the east, and Riverians in the southeast, prepare their pepper soup with tomatoes, onions and spices. Those of Delta origin sometimes prepare the pepper soup with ataiko, uda, gbafilo, rigije, and lemon grass leaves. In Yoruba, goat meat pepper soup is sometimes referred to as Oggun. There are many different ingredients used depending on the region and availability. Common ingredients in goat meat pepper soup are goat meat, crayfish, Uziza, Negro Pepper (also called Uda Ewentia or Enge) and nutmeg, such