Chicken peppersoup is a spicy soup cooked with chicken, herbs, and a variety of spices from across the world. It’s a thin soup that’s commonly served as an appetizer or main course with rice, agidi/eko, or yam. Assorted meat peppersoup, Catfish peppersoup (point and kill, Ukodo, Egusi Pepper Soup, Ji mmiri oku) and other versions of Nigerian peppersoup, chicken peppersoup is a relatively basic yet adaptable dish that may be cooked in a variety of ways.
Nigerian Chickem Peppersoup
- 1500g large whole Chicken (cleaned and cut up.)
- 1 Large Onion (finely chopped)
- 1 Tbsp chicken bouillon powder (or 2 seasoning cubes)
- ⅛ Tsp Salt (or to taste)
- ½ to 1 Tbsp Cameroon Pepper (you can sub with 2 habaneropeppers)
- 1 Tbsp Crayfish (optional)
- 1 Tbsp Pepper-soup spice
- 2 Tbsp Palm oil (optional)
- 2-3 Scent leaves (nchianwu)
- Place the washed and cut up chicken in a pot.
- Add about 6cups of water, the chopped onions, salt and 2 seasoning cubes and bring to a boil.
- When the contents in the pot begins to boil, add the pepper soup spice(Pepper soup spice is a special blend of spices which include Ehuru (calabash nutmeg), uziza seeds and Uda (negro Pepper) this spice mix can be bought in the African stores.
- Cook till chicken meat is tender then lower heat.
- Add the chopped scent leaves and palm oil. Allow to simmer for about a minute, then turn off the heat
- Your Chicken Pepper Soup is ready. Enjoy!!!
- You can eat it on its own, with some hot white rice, boiled unripe plantains or boiled yam.