CHICKEN PEPPER SOUP

INGREDIENTS FOR PEPPER SOUP

• Chicken.
• Onion.
• Cameron pepper.
• Maggi crayfish.
• Pounded crayfish.
• Ehuru (roasted and pounded).
• Chopped scent leaf.
• Stock fish (optional).
• Stock fish broth.
• Mixed pepper soup spice.
• Chopped fresh pepper.
• Salt.

PREPARATION FOR CHICKEN PEPPER SOUP

• Rinse chicken parts properly and season with onion, cameron pepper, maggi crayfish and salt. Mix and put on medium heat, let boil for d first 10 minutes then add some water, check and adjust d seasoning then cook till tender.
• Season stock fish with salt and let cook for 5 minutes. Set aside.
• In another pot, add d cooked chicken, pounded crayfish, mixed pepper soup spice, ehuru, cameron pepper and maggi crayfish, add d stock fish broth and some hot water to cover d chicken slightly.

Note:-I didn’t use d chicken broth, I don’t want d oil settled on d pepper soup.

• Stir to combine and let steam for like 7 minutes, check d taste and add some salt if necessary.
• Add chopped scent leaf and chopped pepper. Turn off d heat and serve hot