You only need few ingredients to make this Chicken Pepper Soup.

Ingredients

• 1.5 lb Homegrown Chicken (cut into 2 large pieces, skin removed if desired)
• 1 piece Large Onion (peeled and quartered)
• 5 cloves Garlic Cloves (peeled)
• 1 oz Fresh Ginger (peeled and roughly chopped (about 3 inches))
• 2 pieces Habanero Peppers (seeds removed for less heat if desired)
• 2 tbsp Pepper Soup Spice Blend (West African pepper soup spice mix)
• 1 tbsp Ground Crayfish (dry, finely ground)
• 1 tsp Seasoning Powder (e.g., Maggi or bouillon powder)
• to taste Salt
• 6 cup Water (adjust as needed to cover chicken)
• 2 pieces Unripe Plantain (green, peeled and sliced into 1‑inch rounds)
• 1 handful Fresh Basil Leaves (or scent leaves, torn)

Instructions

1. Prepare Aromatics

   Quarter the onion, peel the garlic cloves, peel and roughly chop the ginger, and remove seeds from the habanero peppers if you prefer less heat. Place all aromatics in the blender and blend until smooth.

   Time: PT3M

2. Combine Chicken and Aromatics

   Place the chicken pieces in the large pot. Pour the blended aromatic mixture over the chicken, add salt to taste and the seasoning powder. Stir well so the mixture coats every piece of chicken.

   Time: PT4M

3. Initial Simmer

   Cover the pot and let the chicken simmer over medium heat for about 10 minutes, allowing the meat to release its juices and absorb the aromatics.

   Time: PT10M

   Temperature: Medium heat

4. Add Pepper Soup Spice and Crayfish

   Stir in the pepper soup spice blend and ground crayfish. Add enough water (about 4 cups) to fully cover the chicken. Mix, re‑cover, and continue cooking for another 10 minutes.

   Time: PT10M

   Temperature: Medium heat

5. Add Plantains and Finish Cooking

   Add the sliced unripe plantains and a splash of extra water if the broth looks low. Cover and cook for 15‑20 minutes, or until the plantains are tender but not falling apart.

   Time: PT18M

   Temperature: Medium‑low heat

6. Finish with Fresh Herbs

   Turn off the heat and stir in the fresh basil (or scent leaves). Let the residual heat release the herb aroma for 2 minutes before serving.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

20g

Carbohydrates

15g

Fat

8g

Fiber

3g