Nigerian chicken pepper soup is a watery dish made with chicken, spicy condiments and herbs. It is often served at parties and restaurants as an appetizer. It 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 also be taken with agidi, rice and with any swallow of your choice for a more filling meal.
- 1kg chicken
- 1 tablespoon ground ehu (calabash nutmeg)
- 3 small seasoning cubes (chicken flavour)
- Scent leaves
- Habanero pepper (to taste)
- Sweet pepper or tatashe
- Red onions
- 1 teaspoon thyme (optional)
- Salt (to taste)
How To Prepare Chicken Pepper Soup
- Cut the chicken into single bite pieces.
- Rinse the chicken very well.
- Peel and cut the onion into big chunks.
- Peel and grind the ehu.
- Clean and chop the peppers.
- Put the pieces of chicken in a pot.
- Add thyme, grounded ehu and the seasoning cubes (crushed).
- Turn on the heat to medium and start steaming while stirring till the pieces of chicken have gotten a good steam.
- Add the chunks of onions, pour water to cover the contents of the pot, cover and start cooking till the chicken is soft. Top up the water when necessary while cooking.
- When the chicken is done, take out the now deflated chunks of onion. The reason we used chunks of onion is because you don’t want pieces of onion in your Nigerian Pepper Soup.
- Add the chopped peppers and vegetables.
- Leave to boil for 3 to 5 minutes.
- Add salt to your taste.
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Curated from All Nigerian Recipes.