Chicken Peppersoup
Serves: 4
Prep Time: 15 minutes
Cook Time: 40–50 minutes
Ingredients
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1 whole chicken (cut into parts) or 1.5 lbs (700g) chicken parts (bone-in preferred)
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1 small onion, chopped
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2–3 garlic cloves, minced
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1 inch piece of fresh ginger, grated
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2 Scotch bonnet peppers (or to taste), chopped
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1–2 seasoning cubes (Maggi or Knorr)
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1 teaspoon salt (adjust to taste)
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1 teaspoon ground crayfish (optional)
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1 teaspoon ground uziza seeds (or black pepper as substitute)
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1 teaspoon ehuru (Calabash nutmeg), ground (optional but traditional)
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A few scent leaves or basil (fresh or dried)
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5–6 cups water
Instructions
Step 1: Prepare the Chicken
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Clean the chicken thoroughly.
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Place in a large pot. Add onions, garlic, ginger, and seasoning cubes.
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Add salt, crayfish (if using), uziza, and Calabash nutmeg.
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Add chopped Scotch bonnet (you can blend it if preferred).
Step 2: Cook
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Pour in enough water to cover the chicken (about 5–6 cups).
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Cover and bring to a boil over medium-high heat.
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Reduce heat and simmer for 30–40 minutes, until chicken is tender and the broth is flavorful.
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Taste and adjust seasoning, pepper, or water as needed.
Step 3: Finish with Herbs
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Add scent leaves or fresh basil in the last 5–10 minutes of cooking.
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Simmer uncovered to allow flavors to blend.
To Serve
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Serve hot in a bowl — traditionally eaten alone or with sides like boiled yam, plantain, rice, or agidi (eko).
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Can also be served as a light meal or starter.
Notes & Tips
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For a more authentic flavor, try to include Calabash nutmeg (ehuru) and uziza — available in African or international markets.
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Use bone-in chicken for a richer broth.
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If it’s too spicy, reduce the number of Scotch bonnets or deseed them.
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This dish gets better as it sits — leftovers taste even more flavorful.
Would you like a goat meat, fish, or light peppersoup variation?
