If you need something spicy, delicious, and packed full of medicinal benefits, then this is the recipe for you.
Nigerian peppersoup is a spicy broth made with chicken, goat meat, fish, or offals. This recipe uses chicken, but you can use any protein of your choice.
Ingredients
- 1 kg chicken pieces
- 1 tbsp peppersoup spice mix
- 3 ehu seeds (calabash nutmeg)
- Chilli powder (to taste)
- 1 tsp crushed uziza seeds (Piper guineense) – optional
- 1 medium onion (diced)
- 1 handful dried crayfish
- Salt (to taste)
- 3 seasoning cubes (maggi or knorr)
- 1 teaspoon dried thyme
- Small bunch of scent leaves
Method:
- Place the ehu seeds in a dry pan over medium heat. Heat for 5-10mins or until the seeds become fragrant.
- Crack the seeds open and discard the hard outer shells. Use a dry mill blender to grind the seeds along with the dried crayfish and set aside.
- Put the chicken pieces into a pot; add the diced onion, dried thyme, 2 seasoning cubes, and a little salt. Place the pot over low heat with the lid on; leave to steam for about 7 – 10 mins. Do not add any water at this stage.
- After 10 mins, add your chilli powder, peppersoup spice mix, ehu and crayfish mixture, crushed uziza seeds, and one liter of water. Increase the heat to medium, cover the pot and cook till the chicken is done.
- Once the chicken is done, add one seasoning cube; taste the peppersoup and adjust the salt level to suit your taste.
- Use your fingers to tear the scent leaves into tiny bits and add them. Turn the heat off after 3-5 mins.
Chicken pepper soup is best enjoyed hot, either on its own or with accompaniments like boiled yam, plantain, or agidi.
