Read more about Food
Now, when making chicken pepper soup, I prefer old layers. Even though they take a longer time to cook, they have a richer taste. I also prefer to cut the chicken into bite-size pieces. They are easier to eat that way. Using uda, ehuru and uziza seeds for pepper soup is another preference of mine but you can use pepper soup spices if you have that. One last thing though, the fact that this delicacy is called pepper soup does not mean that its spiciness should cause diarrhoea. Your family should be able to tolerate the pepper in your pepper soup. Just serve it hot because its efficacy is a combination of the pepper and the as e dey hot factor.
Ingredients
1 kg Old Layer Chicken Medium Sized Onion 2 Teaspoons of Ground Crayfish Fresh Pepper to taste 1 Teaspoon of Cameroon Pepper 3 Small Chicken Flavoured Stock Cubes 1/2 Teaspoon of Uda, 1 Teaspoon of Uziza seeds 1 Tablespoon of Calabash nutmeg together) Salt Scent LeavesHow to Prepare
Peel and chop the medium-sized onion. Put it in a clean wet mill blender. Clean and rinse the scotch bonnet pepper. Add it to the blender and blend with a little water.Sign up to the Connect Nigeria daily newsletter
Afterwards, rinse the chicken, put it in a clean pot. Add water; the quantity should be enough to make the pepper soup. Set it on medium heat. Add the blended ingredients to the pot. If you have pepper soup spices or the ground equivalent, measure them into the pot. Otherwise, use the dry mill blender or a pestle and mortar to blend or pound the crayfish, Cameroon Pepper, uda, uziza seeds and the calabash nutmeg. Toast and peel the calabash nutmeg before blending oh! Add the stock cubes. Stir and let the content of the pot cook till the meat is tender. Once it’s tender, add the scent leaves. Stir, taste and turn off the heat. Serve hot. Chicken pepper soup can either be eaten on its own or served boiled rice, boiled yam or plantain. Featured Image Source: Best African Food Cuisine
Got a suggestion? Contact us: editor@connectnigeria.com