A comforting version using chicken thighs and soft yam cubes to create a full meal.
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Place the chicken thighs in a large pot and add the chopped onions, garlic, ginger, bouillon cubes, and a pinch of salt.
Add just enough water to cover the chicken and simmer on medium heat for 10 minutes to allow the flavors to penetrate the meat.
Add the remaining water, pepper soup spice mix, blended scotch bonnet, and crayfish powder to the pot.
Bring the soup to a rolling boil, then reduce the heat to medium-low and simmer for another 15 minutes.
Add the cubed yam pieces into the pot, ensuring they are fully submerged in the broth.
Cook for 15-20 minutes or until the yam cubes are soft and the chicken is tender enough to fall off the bone.
Stir in the scent leaves or basil and adjust the salt to your preference.
Turn off the heat and let the soup sit for 5 minutes before serving hot in deep bowls.
