Best Chicken Peppersoup you will ever cook.

Ingredients

• 1.5 kg Chicken (cleaned and cut into bite‑size pieces)
• 2 tbsp Small Dried Crayfish (ground to a fine powder)
• 2 tbsp Pepper Soup Spice (Chef Zoe Black) (pre‑mixed Nigerian pepper soup spice blend)
• 1 tsp Salt (to taste)
• 2 cubes Seasoning Cubes (e.g., Maggi or Knorr)
• 1 tsp Black Pepper (ground)
• 1 large Onion (quartered)
• 6 cups Water (about 1.5 L)
• 1 medium Tomato (blended with pepper for colour)
• 1 small Red Bell Pepper (blended with tomato)
• 1 cup Scent Leaf (roughly chopped; also known as African basil)

Instructions

1. Prepare the Chicken

   Rinse the chicken under cold water, pat dry, and cut into bite‑size pieces.

   Time: PT5M

2. Prep Aromatics

   Quarter the onion. In a blender, combine the tomato and red bell pepper and blend until smooth.

   Time: PT5M

3. Combine Base Ingredients

   Place the chicken pieces, quartered onion, dried crayfish, pepper soup spice, salt, seasoning cubes, and black pepper into the pot. Pour in the water and stir to combine.

   Time: PT5M

4. Bring to a Boil and Simmer

   Place the pot over medium‑high heat. Once it reaches a rolling boil, reduce to medium heat and let it simmer, partially covered, for about 20 minutes until the chicken is tender.

   Time: PT20M

   Temperature: medium heat

5. Add Tomato‑Pepper Blend

   Stir the blended tomato and red bell pepper mixture into the simmering soup and cook for another 5 minutes.

   Time: PT5M

   Temperature: medium heat

6. Finish with Scent Leaf

   Add the chopped scent leaf, stir gently, and cook for 2 more minutes until the leaf wilts.

   Time: PT2M

   Temperature: medium heat

7. Serve

   Turn off the heat, ladle the hot soup into bowls, and enjoy immediately.

   Time: PT3M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

5 g

Fat

12 g

Fiber

1 g