Chicken pepper soup is a watery dish made with chicken, spicy condiments and herbs. It is often served at parties as an appetizer.
The
soup is excellent for reviving the spirits, especially during the raining season, thanks to the local spices added to it. The soup can be paired with boiled yam, boiled plantain and sweet potatoes; it can be taken with agidi, rice and even swallow (e.g.: pounded yam) for a more filling meal.
Pepper soup can equally be taken alone as a comfort food. Variations to the chicken pepper soup include catfish pepper and goat meat pepper soup etc
Ingredients
1 kilo of frozen chicken or alternatively live chicken, which can be killed and cut at the market.
1 Nutmeg, grated
2 or 3pieces of Ghana or Cameroon dry Pepper, pounded.
Dry Uziza
1 medium Onion, chopped
Salt to taste.
Buillion cubes of choice
1 tsp Thyme
Scent leaf
Perparation
- Thoroughly wash the chicken
- Place the pieces of washed chicken in a pot and pour 3 cups of water (or enough of water to just cover the contents).
- Add the pepper, onion, buillion cubes, thyme into the pot and let the content heat for a while
- Then proceed to add the grated nutmeg, dry uziza, and salt to taste.
- Cover the pot and allow for further cooking till chicken is tender and soft. Add the scent leaves. Turn off heat.
- Serve while hot
