Chicken Peppersoup. Simplicity
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Cook time: 
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Serves: 6
 
Ingredients
Part a. Marinade
  • 1½ lb of the boiler chicken
  • 1tbsp of Nigerian pepper soup spice
  • 4 habanero peppers i.e. ata-rodo
  • 1 tsp Uziza i.e. piper guineense
  • 4 toasted ehuru seeds or calabash nutmeg(toasted)
  • 1 small garlic clove(grated)
  • Half of a medium onion
  • 1inch of ginger(grated)
  • 1 Knorr cube
  • salt to taste
Part b. Method
  • 2½- 3tbsps of Nigerian pepper soup spices
  • salt to taste
  • 1tbsp of grinded crayfish
  • ½tsp of utazi i.e. gongronema latifolium . You may substitute with rocket leaves
  • a hand full of sliced basil or scent leaf for garnishing
  • ½ tbsp. of olive or vegetable oil(optional)
Instructions
  1. Cut chicken into desired pieces. Wash and pat dry.
  2. Blend all the ingredients from part a into a smooth paste. Season the chicken with salt and toss with the blended paste. Cover and let it sit for 30minutes to 12 hours.
  3. After marinating, pour the chicken into a soup pot along with enough water to cook it. Season it with the remaining pepper soup spices and cook until meat is tender(you may use a slow cooker at this point. Pour in all your seasonings with enough water and slow cook on high for about 4 hours; making sure you add the Utazi along with the garnishes once the soup is done).If using the stove top, you may add more water at anytime and adjust the seasonings if you need to. once the meat is tender, add the utazi, crayfish and oil. Then stir to combine. Serve with freshly chopped basil and any side of your choice
Notes
to toast ehuru, simply remove the seeds from the shells and toast like you would peanuts in a pan over heat.
Recipe by Nigerian Lazy Chef at http://www.nigerianlazychef.com/2015/06/chicken-peppersoup/