How to make the best Chicken pepper soup.

Ingredients

• 1.5 kg Chicken Pieces (cut into bite‑size pieces, skin on for flavor)
• 2 Yellow Scotch Bonnet Peppers (remove seeds for less heat if desired)
• 2 Red Bell Peppers (adds color and mild sweetness)
• 2 Onion (medium, for blending)
• 1 tsp Cayenne Pepper (adjust to heat preference)
• 6 cups Water (enough to cover chicken and spices)
• 2 tbsp Chicken Biryani Powder (or any chicken seasoning blend)
• 1 tsp Calabash Nutmeg (Ehuru) (ground)
• 1 tsp Uziza Seed (ground, adds peppery aroma)
• 1 tsp Uda (Negro Pepper) (ground)
• 1 cup Cooked Corn Kernels (fresh or frozen, thawed)
• 1 tsp Salt (or to taste)
• 1 Extra Onion (medium, sliced and added at end for flavor boost)
• 10 leaves Scent Leaf (Ocimum gratissimum) (fresh, added at the very end)

Instructions

1. Prepare the Pepper‑Onion Blend

   Roughly chop the yellow Scotch bonnet peppers, red bell peppers and the two onions. Add them to the blender with ½ cup water and blend until smooth (or coarse if you prefer texture).

   Time: PT5M

2. Season the Chicken

   Place the chicken pieces in the large pot. Sprinkle the chicken biryani powder, salt and the blended pepper‑onion mixture (use half now, reserve the rest). Stir to coat the chicken evenly.

   Time: PT3M

3. Initial Cooking Without Water

   Cover the pot and place it on medium heat. Let the chicken cook in its own juices for about 15 minutes, stirring occasionally, until the juices start to appear and the chicken is lightly browned.

   Time: PT15M

   Temperature: Medium heat

4. Add Pepper Soup Spice Blend and Corn

   Stir in the ground calabash nutmeg, uziza seed, uda, cooked corn kernels and the remaining blended pepper‑onion mixture. Add enough water to fully cover the ingredients (about 6 cups).

   Time: PT2M

5. Simmer the Soup

   Bring the pot to a gentle boil, then reduce to low simmer. Cover and let cook for 30 minutes, allowing the spices to infuse and the chicken to become tender.

   Time: PT30M

   Temperature: Low simmer

6. Finish with Fresh Onion and Scent Leaf

   Add the sliced extra onion and the fresh scent leaf leaves. Stir and cook uncovered for another 5 minutes until the onion softens and the leaf releases its aroma.

   Time: PT5M

   Temperature: Medium heat

7. Final Taste and Adjust

   Taste the soup and add a pinch more salt if needed. Turn off the heat and let the soup sit for 2 minutes before serving.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

20g

Fat

15g

Fiber

3g