CHICKEN PEPPER SOUP

Ingredients

• 1.5 kg Chicken (bone‑in pieces, skin on for extra flavor)
• 3 pieces African Bird's Eye Chili (Abano Pepper) (seeds removed for less heat if desired)
• 1 large Onion (peeled and quartered)
• 0.25 cup Water (for blending) (just enough to help blend a smooth paste)
• 1 cube Seasoning Cube (chicken bouillon)
• 1 tsp Salt (adjust to taste)
• 2 tbsp Cameroon Pepper Soup Spice (pre‑made blend, available in African markets)
• 200 g Yam (peeled and cut into bite‑size cubes)
• 1 medium Plantain (ripe, sliced thinly; adds quick‑cooking starch)
• 2 tbsp Scent Leaves (African basil) (chopped, for garnish and flavor)

Instructions

1. Blend Pepper Paste

   Combine the African bird's eye chilies, quartered onion, and ¼ cup water in a blender. Blend until completely smooth.

   Time: PT5M

2. Prepare Chicken and Vegetables

   Cut the chicken into bite‑size pieces. Peel and cube the yam and slice the ripe plantain thinly.

   Time: PT5M

3. Start Cooking Chicken in Pepper Paste

   Place the chicken pieces in a large pot. Add the blended pepper paste, seasoning cube, and salt. Do NOT add extra water; let the chicken cook in its own juices.

   Time: PT10M

   Temperature: Medium heat

4. Add Pepper Soup Spice and Yam

   Stir in the Cameroon pepper soup spice and a splash (about ½ cup) of water. Add the yam cubes. Simmer until the yam is just tender.

   Time: PT10M

   Temperature: Medium‑low heat

5. Add Plantain

   Add the sliced plantain to the pot and cook for about 3 minutes, just until the plantain softens but does not disintegrate.

   Time: PT3M

   Temperature: Medium‑low heat

6. Finish and Garnish

   Stir in the chopped scent leaves, let the soup simmer for another 2 minutes, then turn off the heat.

   Time: PT2M

7. Serve

   Ladle the hot chicken pepper soup into bowls and enjoy immediately.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

20g

Carbohydrates

15g

Fat

10g

Fiber

2g