Nigerian Chicken Pepper Soup Recipes

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NIGERIAN CHICKEN PEPPER SOUP



Nigerian Chicken Pepper soup image

This Nigerian Chicken Pepper Soup is an easy and hearty comfort food. What better way to enjoy the cold months.

Provided by Chichi Uguru

Categories     Appetizer     Main Course

Number Of Ingredients 9

1500 g Large whole Chicken (( cleaned and cut up.))
1 Large Onion ((finely chopped))
1 Tbsp chicken boiullon powder ((or 2 seasoning cubes))
1/8 tsp Salt ((or to taste))
1/2 to 1 Tbsp Cameroon Pepper ((you can sub with 2 habenero peppers))
1 Tbsp Crayfish ((optional))
1 Tbsp Pepper-soup spice*
2 Tbsp Palm oil ((optional))
2-3 Scent leaves (nchianwu) ( ( finely chopped I had run out of Scent leaves so I used Parsley flakes))

Steps:

  • Place the washed and cut up chicken in a pot.
  • Add about 6cups of water, the chopped onions, salt and 2 seasoning cubes and bring to a boil.
  • When the contents in the pot begins to boil, add the pepper soup spice, Cameroon pepper and crayfish ( if using). .
  • Cook till chicken meat is tender then lower heat.
  • Add the chopped scent leaves and palm oil. Allow to simmer for about a minute, then turn off the heat
  • Your Chicken Pepper Soup is ready. Enjoy!!!
  • You can eat it on its own, with some hot white rice, boiled unripe plantains or boiled yam. My choice of what to eat it with depends on my mood ?

Nutrition Facts : Calories 412 kcal, ServingSize 1 serving

CHICKEN PEPPERSOUP



Chicken Peppersoup image

Pepper soup, a popular Nigerian favorite, can be prepared with chicken, fish, goat, mutton, game, or organ meats; and should be fiery hot with spices.

Provided by Jessica B. Harris

Categories     Dinner     Soup/Stew     Spice     Chicken     Chile Pepper     Shrimp     Soy Free     Dairy Free     Peanut Free     Wheat/Gluten-Free     Tree Nut Free

Yield 6-8 servings

Number Of Ingredients 23

Peppersoup Spice Mixture:
1 tablespoon anise seeds
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 tablespoon allspice berries
1 tablespoon ground ginger
1 tablespoon fennel seeds
1 tablespoon Sichuan peppercorns
1 tablespoon dried tamarind pulp
1 teaspoon whole cloves
Chicken Peppersoup:
1 (3-pound) chicken, cut into serving pieces
1/4 cup freshly squeezed lemon juice
4 cups water
1 onion, minced
2 cloves garlic, minced
2 tablespoons dried bird chiles, or to taste
Salt, to taste
4 cups chicken stock
1/4 cup Pepper Soup Spice Mixture
2 tablespoons minced dried smoked shrimp
2 tablespoons chopped fresh mint
Mint sprigs, for garnish

Steps:

  • Peppersoup Spice Mixture:
  • Mix all the ingredients together in a bowl. Place them in a spice mill and pulse until they are pulverized. Spoon the peppersoup spice mixture into a clean glass jar and cover tightly. While the peppersoup spice mixture will keep virtually indefinitely, the spices will lose their bite over time, so it is better to make a small batch at first and then increase the amount made as you use it more often. (Makes about 1/2 cup.)
  • Chicken Peppersoup:
  • Wash the chicken pieces, rub them with lemon juice, and place them in a large stockpot with the water, onion, garlic, and minced chiles. Salt to taste and bring to a boil over high heat. Lower the heat to medium and simmer for 30 minutes. Add the chicken stock and 1/4 cup Peppersoup Spice Mixture and continue to cook for an additional 30 minutes, or until the chicken is well cooked. Stir in the shrimp and mint and continue to cook for an additional 10 minutes. Serve hot in soup bowls, garnished with a few sprigs of fresh mint.

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