By Yemisi Suleiman
When the rain starts to fall, nothing hits the spot quite like a steaming bowl of chicken pepper soup. Rich, spicy and bursting with aromatic local spices, this Nigerian favourite is more than just comfort food, it is the perfect way to warm up, soothe the body and satisfy the soul, one delicious spoonful at a time.
Ingredients
1 whole chicken (cut into pieces) or 1 kg chicken
1 medium onion (sliced)
Scotch bonnet peppers (ata rodo), as much as you want, blended or chopped
2 seasoning cubes
Salt to taste
1–2 tablespoons pepper soup spice
1 teaspoon ground crayfish.
Scent leaves or fresh basil (a handful)
1.5–2 litres water
Instructions
Wash the chicken and place it in a pot.
Add the onion, seasoning cubes, salt, and enough water to cover the chicken.
Cook for about 20–30 minutes until the chicken starts to become tender.
Stir in the pepper soup spice, Scotch bonnet peppers, and crayfish (if using).
Simmer for another 10–15 minutes so the flavours blend well.
Add the scent leaves during the last 2–3 minutes of cooking.
Taste and adjust the seasoning if needed.
Serve hot on its own or with boiled yam, plantain, or white rice if desired. It’s especially comforting on cold or rainy days.