Nigerian Chicken Pepper Soup
A light, spicy, and aromatic broth made with tender chicken and traditional African spices.
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Ingredients
- 1 kg Chicken (cut into bite-sized pieces)
- 2 tablespoons Pepper Soup Spice Mix (Ehu/Uda/Uziza)
- 2 pieces Habanero or Scotch Bonnet Peppers (blended)
- 1 piece Onion (medium, chopped)
- 1/4 cup Dried Uziza leaves or Scent leaves (chopped)
- 1 tablespoon Ginger (grated)
- 2 cloves Garlic (minced)
- 2 cubes Bouillon cubes (Maggi or Knorr)
- 1 tablespoon Crayfish (ground)(optional)
- 1 1/2 liters Water
- 1 teaspoon Salt
Instructions
- 1
Wash the chicken thoroughly and place it in a large pot.
- 2
Add the chopped onions, minced garlic, grated ginger, bouillon cubes, and a pinch of salt.
- 3
Cover the pot and steam the chicken on medium heat for 10 minutes in its own juices to lock in flavor.
- 4
Add the 1.5 liters of water and the blended habanero peppers to the pot.
- 5
Stir in the pepper soup spice mix and the ground crayfish, then bring to a boil.
- 6
Reduce heat to medium-low and simmer for 20-25 minutes until the chicken is tender.
- 7
Add the chopped Uziza or scent leaves and simmer for an additional 3 minutes.
- 8
Adjust salt to taste and serve hot as a starter or main dish.
Nutrition per Serving
285
Calories
32g
Protein
6g
Carbs
14g
Fat
2g
Fiber
1g
Sugar
850mg
Sodium
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