CHICKEN PEPPERSOUP

Ingredients

• 1.5 kg Whole Chicken (cut into small chunks; any parts can be used)
• 2 tbsp White Vinegar (for washing the chicken)
• 2 tbsp Lemon Juice (for washing the chicken)
• 2 tbsp Ginger Garlic Paste (store‑bought or homemade)
• 1 large Onion (finely chopped; can be minced to hide pieces)
• 2 pieces Scotch Bonnet Pepper (very spicy; crush before adding)
• 2 pieces Bird's Eye Chili Pepper (optional for extra heat)
• 1 tsp Salt (or to taste)
• 1 piece Seasoning Cube (e.g., Maggi or Knorr)
• 6 cups Water (approximately 1.5 L; adjust as needed)
• 2 tbsp Cameroon Pepper Soup Spice Blend (authentic African pepper soup spice mix)
• 1 tbsp Crayfish Powder (adds umami; optional for seafood flavor)
• 1 medium Red Bell Pepper (chopped; adds color and mild sweetness)

Instructions

1. Cut the Chicken

   Using a butcher knife, cut the whole chicken into bite‑size chunks.

   Time: PT5M

2. Wash the Chicken

   Place the chicken pieces in a bowl, add 2 tbsp white vinegar and 2 tbsp lemon juice, stir, then rinse thoroughly under running water.

   Time: PT3M

3. Prepare Aromatics

   Finely chop the onion, measure 2 tbsp ginger‑garlic paste, and set aside.

   Time: PT4M

4. Combine Chicken and Aromatics

   Add the washed chicken to the pot, then stir in the ginger‑garlic paste, chopped onion, crushed Scotch bonnet peppers, and bird’s eye chilies. Season with 1 tsp salt and 1 seasoning cube. Stir well to coat everything.

   Time: PT3M

5. Steam the Chicken

   Cover the pot with a lid and let the mixture steam for 5‑7 minutes. This builds the base flavor.

   Time: PT7M

   Temperature: Medium

6. Add Liquid and Spices

   Pour in enough water (about 6 cups) to fully cover the chicken. Add 2 tbsp Cameroon pepper soup spice blend, 1 tbsp crayfish powder, and stir.

   Time: PT2M

   Temperature: Medium

7. Simmer Until Tender

   Cover again and simmer on medium heat for about 15 minutes, or until the chicken is tender and the broth has reduced slightly.

   Time: PT15M

   Temperature: Medium

8. Add Red Bell Pepper

   Stir in the chopped red bell pepper and cook for an additional 5 minutes for color and a hint of sweetness.

   Time: PT5M

   Temperature: Medium

9. Final Taste and Serve

   Give the soup a final stir, taste for seasoning, then ladle into bowls. Serve hot with white rice, boiled yam, or crusty bread.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

5 g

Fat

12 g

Fiber

1 g