African Pepper Soup (Chicken)
This heartwarming recipe brings you the spicy and aromatic experience of African Pepper Soup using tender chicken. It's a comforting dish perfect for cold days, and this version offers a rich flavor without being overly complex to prepare.
Equipment
- Serving bowls
Ingredients
- 1 kg 2.2 lbs Chicken
- 2 tbsp Pepper Soup Spice Mix available in African or specialty stores
- 2 Large Onions - finely chopped
- 3 Medium-sized Tomatoes - chopped
- 2-3 Habanero or Scotch Bonnet Peppers - minced adjust according to heat preference
- 1 tbsp Ginger Paste
- 1 tbsp Garlic Paste
- 1 cup Crayfish - dried and ground
- 4 Bouillon Cubes Chicken or All-Purpose flavor - crushed
- Salt to taste
- 1 tbsp Utazi Leaves optional, for a slight bitterness and unique aroma - thinly sliced
- 4 cups 1 liter Water
- Fresh Scent Leaves Nigerian Basil or Parsley - chopped, for garnish
Instructions
- Prepare the Chicken: Rinse the chicken pieces thoroughly and pat them dry. Place the chicken in a large bowl and season it with half of the pepper soup spice mix, one crushed bouillon cube, and a little salt. Massage the spices into the chicken and set aside while you prepare the other ingredients.1 kg 2.2 lbs Chicken , 2 tbsp Pepper Soup Spice Mix, 4 Bouillon Cubes, Salt to taste
- Blend the Base: In a blender or food processor, combine the chopped tomatoes, one of the chopped onions, minced habanero or scotch bonnet peppers (adjust quantity based on heat preference), ginger paste, and garlic paste. Blend until smooth.2 Large Onions - finely chopped, 3 Medium-sized Tomatoes - chopped, 2-3 Habanero or Scotch Bonnet Peppers - minced, 1 tbsp Ginger Paste, 1 tbsp Garlic Paste
- Start the Soup: Heat a tablespoon of oil (optional) in your large pot over medium heat. Add the remaining chopped onion and sauté for 3-4 minutes until softened and slightly translucent.
- Incorporate Aromatics and Blended Mixture: Add the blended tomato and pepper mixture to the pot with the sautéed onions. Cook for about 5 minutes, stirring frequently, allowing the flavors to meld and the raw tomato smell to dissipate.
- Add Chicken and Water: Carefully add the seasoned chicken pieces to the pot. Stir to coat them with the onion and blended mixture. Pour in the 4 cups of water (or enough to just submerge the chicken).4 cups 1 liter Water
- Simmer and Season: Add the remaining pepper soup spice mix, ground crayfish, the rest of the crushed bouillon cubes, and a pinch of salt. Bring the mixture to a boil.1 cup Crayfish - dried and ground
- Continue Cooking: Once boiling, reduce the heat to low-medium, cover the pot, and let it simmer gently. Cook for approximately 35-40 minutes, or until the chicken is tender and cooked through, and the soup has developed a rich flavor. Stir occasionally to prevent sticking.
- Final Touches: Taste the soup and adjust the seasoning with more salt or bouillon if needed. If using, add the thinly sliced utazi leaves and stir. Let it simmer for another 1-2 minutes.1 tbsp Utazi Leaves
- Garnish and Serve: Just before serving, stir in the chopped fresh scent leaves or parsley. This adds a burst of freshness. Ladle the hot chicken pepper soup into bowls and enjoy it on its own or with your preferred accompaniment.Fresh Scent Leaves
Nutrition
Calories: 350kcal
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