How to Make Nigerian Chicken Pepper Soup - Quick & Flavorful Comfort Food

Ingredients

• 1.5 kg Chicken Pieces (mixed cuts, skinless, cleaned and cut into bite-size pieces)
• 4 medium Fresh Tomatoes (washed and quartered)
• 2 whole Scotch Bonnet Pepper (seeded and finely chopped; handle with gloves)
• 1 large Onion (peeled and quartered)
• 10 leaves Scent Leaves (washed; also called nchuangwu or basil substitute)
• 0.5 teaspoon Vegetable Oil (neutral oil such as canola or sunflower)
• 2 tablespoons Pepper Soup Spice Blend (store‑bought or homemade blend of calabash nutmeg, negro pepper, uziza seeds, etc.)
• 1 teaspoon Chicken Seasoning Powder (optional, enhances flavor)
• 1 teaspoon Salt (or to taste)
• 4 cups Water (filtered or tap water)

Instructions

1. Prepare Ingredients

   Wash and quarter the tomatoes and onion. Seed and finely chop the scotch bonnet peppers (wear gloves). Wash the scent leaves and set aside. Cut the chicken into bite‑size pieces if not already done.

   Time: PT10M

2. Blend Base

   Add the quartered tomatoes, onion, and chopped scotch bonnet peppers to the blender. Blend until smooth.

   Time: PT5M

3. Sauté Base

   Heat the vegetable oil in the large pot over medium heat. Pour in the blended mixture and stir gently for about 5 minutes, just to warm it—do not fry.

   Time: PT5M

   Temperature: Medium heat

4. Cook Chicken in Its Own Juices

   Add the chicken pieces to the pot. Season with 2 Tbsp pepper soup spice, 1 tsp chicken seasoning powder, and 1 tsp salt. Stir until every piece is well coated. Cover and let the chicken cook in its own juices for about 10 minutes.

   Time: PT10M

   Temperature: Medium heat

5. Add Water and Simmer

   Pour in 4 cups of water, stir, and add an extra 1 Tbsp of pepper soup spice for depth. Bring to a gentle boil, then reduce to a simmer. Cover and cook for 15 minutes, or until the chicken is tender.

   Time: PT15M

   Temperature: Medium heat

6. Finish with Pepper and Scent Leaves

   Add the remaining chopped scotch bonnet pepper (optional for extra heat) and the scent leaves. Stir gently for about 30 seconds and remove from heat. Do not overcook the leaves.

   Time: PT2M

7. Serve

   Ladle the hot pepper soup into bowls and serve immediately with rice, yam, or any swallow of your choice.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

20g

Carbohydrates

8g

Fat

12g

Fiber

2g