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Recipe For Chicken Pepper Soup

 

I love the rainy season. The cool weather makes me happy. It’s a refreshing change from the hot weather of the dry season. These days though, it feels like the cold is the type that gave Flavour (Ijele Africa) the inspiration for his hit track, Oyi na Atum. So, I decided to share a pepper soup recipe because I know that it will spice up our system and wake up our feel-good hormones.


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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 Leaves

How 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.


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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.

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Udevi, Obiamaka Angela holds a Master of Arts degree in History & International Studies. She's a freelance writer with a passion for food and healthy living. She can be contacted through her email address, obiudevi@yahoo.com

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