How TO Make Delicious Nigerian Style Chicken Soup/ Chicken Pepper Soup With Potatoes/ Ify's Kitchen

Ingredients

• 1.5 kg Chicken Pieces (bone‑in, skinless, cut into bite‑size pieces)
• 2 tbsp Lemon Juice (for cleaning chicken)
• 1 large Onion (quartered)
• 2 Yellow Scotch Bonnet Banana Pepper (deseeded, roughly chopped)
• 2 Red Scotch Bonnet Banana Pepper (deseeded, roughly chopped)
• 1 inch Ginger (peeled and minced)
• 4 Garlic Cloves (peeled)
• 2 tbsp Pepper Soup Spice Blend (store‑bought Nigerian pepper soup seasoning)
• 1 tsp Salt (or to taste)
• 2 medium Potatoes (peeled and cubed)
• 4 cups Water (enough to reach the level of the potatoes)
• 5 leaves Scent Leaf (also known as African basil, thinly sliced)

Instructions

1. Clean the Chicken

   Place the chicken pieces in a bowl, drizzle with lemon juice, toss to coat, and let sit for 2 minutes. Rinse briefly under cold water and pat dry.

   Time: PT5M

2. Set Chicken Aside

   Transfer the cleaned chicken to the large pot and set aside while you prepare the pepper blend.

   Time: PT1M

3. Blend Pepper Mix

   In the blender, combine the quartered onion, yellow and red scotch bonnet banana peppers, minced ginger, and garlic cloves. Pulse until the mixture is coarse—not too smooth, not too chunky.

   Time: PT5M

4. Create the Soup Base

   Add the blended pepper mixture to the pot with the chicken. Sprinkle in 2 tbsp of pepper soup spice blend and the salt. Stir well to coat the chicken evenly.

   Time: PT3M

   Temperature: Medium heat

5. Initial Cooking Without Liquid

   Cover the pot and let the chicken cook in its own juices for about 8 minutes, allowing the aromatics to infuse.

   Time: PT8M

   Temperature: Medium heat

6. Add Potatoes and Water

   Stir in the cubed potatoes. Pour water until it reaches the level of the potatoes. Add the remaining 1 tbsp of pepper soup spice blend and adjust salt if needed.

   Time: PT3M

   Temperature: Medium heat

7. Simmer Until Done

   Cover the pot again and simmer for about 15 minutes, or until the potatoes are tender and the chicken is fully cooked.

   Time: PT15M

   Temperature: Medium heat

8. Finish with Scent Leaf

   Thinly slice the scent leaf and stir it into the hot soup. The residual heat will wilt the leaves and release their aroma.

   Time: PT2M

9. Turn Off Heat and Rest

   Turn off the stove. Let the soup sit, covered, for 5 minutes so the residual heat finishes cooking any remaining bits.

   Time: PT5M

10. Rest Before Serving

    Allow the soup to rest for an additional 10 minutes. Then ladle into bowls and serve hot.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

20g

Carbohydrates

22g

Fat

8g

Fiber

3g

Ingredient Substitutions

• Instead of Chicken Pieces: Turkey pieces
• Instead of Lemon Juice: Vinegar (white or apple cider)
• Instead of Onion: Shallots
• Instead of Yellow Scotch Bonnet Banana Pepper: Red scotch bonnet, Habanero
• Instead of Red Scotch Bonnet Banana Pepper: Yellow scotch bonnet, Habanero
• Instead of Ginger: Ground ginger (use less)
• Instead of Garlic Cloves: Garlic powder (1 tsp)
• Instead of Pepper Soup Spice Blend: Homemade blend of calabash nutmeg, uziza seed, and chili powder
• Instead of Salt: Sea salt, Low‑sodium salt
• Instead of Potatoes: Sweet potatoes, Yam
• Instead of Scent Leaf: Thai basil, Fresh parsley

Equipment Needed

• Large Pot
• Blender
• Knife
• Cutting Board
• Wooden Spoon
• Measuring Cups
• Lid for Pot

Critical Steps — Do Not Skip

• Cleaning the chicken with lemon juice for freshness
• Blending the pepper mixture to the right texture (not too smooth)
• Cooking the chicken first without added liquid to develop flavor
• Checking potato tenderness with a knife
• Adding scent leaf at the end to preserve its aroma

Chef Tips from the Video

• Cleaning chicken with lemon juice not only sanitizes but also imparts a subtle citrus note.
• Mixing yellow and red scotch bonnet peppers balances fragrance and heat.
• A coarse blend keeps the soup textured and prevents it from becoming a puree.
• Adding the scent leaf off the heat preserves its delicate flavor.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Can be frozen for up to 2 months; thaw and reheat gently.

Room temperature: Not recommended; soup should be kept refrigerated.

Make-Ahead Tips

• The soup can be prepared a day ahead; refrigerate and gently reheat on low heat.
• Scent leaf loses potency over time; add fresh leaves just before serving.

Frequently Asked Questions