Nigerian spices meet Caribbean scotch bonnets and allspice for a unique island twist.
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Place the meat in a large heavy-bottomed pot and season with salt, minced garlic, and half of the diced onions.
Add just enough water to cover the meat and simmer over medium heat for 20 minutes until the meat is partially tender.
Pour in the 8 cups of stock and bring to a rolling boil, then reduce the heat to a steady simmer.
Stir in the Nigerian pepper soup spice mix, ground allspice, grated ginger, and the remaining onions.
Add the whole scotch bonnet peppers and thyme sprigs; the peppers should remain whole to infuse flavor without overwhelming heat unless you choose to burst them.
Toss in the sliced green plantains and the dried crayfish powder, allowing the starch from the plantain to slightly thicken the broth.
Simmer the soup for another 30 to 40 minutes until the meat is fork-tender and the flavors have fully melded.
Adjust seasoning with salt or bouillon, remove the thyme stems, and serve hot in deep bowls.
