Chicken Peppersoup

Serves: 4

Prep Time: 15 minutes

Cook Time: 40–50 minutes

Ingredients

• 1 whole chicken (cut into parts) or 1.5 lbs (700g) chicken parts (bone-in preferred)

• 1 small onion, chopped

• 2–3 garlic cloves, minced

• 1 inch piece of fresh ginger, grated

• 2 Scotch bonnet peppers (or to taste), chopped

• 1–2 seasoning cubes (Maggi or Knorr)

• 1 teaspoon salt (adjust to taste)

• 1 teaspoon ground crayfish (optional)

• 1 teaspoon ground uziza seeds (or black pepper as substitute)

• 1 teaspoon ehuru (Calabash nutmeg), ground (optional but traditional)

• A few scent leaves or basil (fresh or dried)

• 5–6 cups water

Instructions

Step 1: Prepare the Chicken

• Clean the chicken thoroughly.

• Place in a large pot. Add onions, garlic, ginger, and seasoning cubes.

• Add salt, crayfish (if using), uziza, and Calabash nutmeg.

• Add chopped Scotch bonnet (you can blend it if preferred).

Step 2: Cook

• Pour in enough water to cover the chicken (about 5–6 cups).

• Cover and bring to a boil over medium-high heat.

• Reduce heat and simmer for 30–40 minutes, until chicken is tender and the broth is flavorful.

• Taste and adjust seasoning, pepper, or water as needed.

Step 3: Finish with Herbs

• Add scent leaves or fresh basil in the last 5–10 minutes of cooking.

• Simmer uncovered to allow flavors to blend.

To Serve

• Serve hot in a bowl — traditionally eaten alone or with sides like boiled yam, plantain, rice, or agidi (eko).

• Can also be served as a light meal or starter.

Notes & Tips

• For a more authentic flavor, try to include Calabash nutmeg (ehuru) and uziza — available in African or international markets.

• Use bone-in chicken for a richer broth.

• If it’s too spicy, reduce the number of Scotch bonnets or deseed them.

• This dish gets better as it sits — leftovers taste even more flavorful.

Would you like a goat meat, fish, or light peppersoup variation?