Chicken pepper Soup

₦ 7,000.00

Nigerian Chicken Pepper Soup is a light, clear, and intensely flavorful broth made by simmering chicken with a unique blend of indigenous spices. It is famously hot and aromatic, thanks to spices like uda (Negro pepper), ehuru (calabash nutmeg), and uziza. It's a popular dish for warming the body, often enjoyed as an appetizer, a remedy for colds, or a light yet satisfying main course.

category all-meals soups-and-sauce

groups
Servings

schedule
55 Minutes

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No nutrition info available

Ingredients

For the Broth & Chicken:
1 whole chicken (about 1.2 kg / 2.5 lbs), cut into pieces
1 medium onion, sliced
2-3 tablespoons ground crayfish (for umami depth)
3-4 Scotch Bonnet peppers (ata rodo), adjusted to taste (pierced or slightly crushed)
3-4 stock cubes (e.g., Knorr or Maggi), crushed
Salt to taste
Water for cooking
The Essential Pepper Soup Spice Blend:
2-3 pods of Uda (Negro pepper)
1-2 Ehuru (Calabash nutmeg)
1 teaspoon Uziza seeds (or 1-2 tablespoons dried uziza leaves)
(Optional) A few slices of fresh ginger
Garnish:
Fresh scent leaves (Effirin/Nchanwu) or basil, thinly sliced

Instructions

Grind the uda, ehuru, and uziza seeds into a fine powder. In a pot, combine the chicken, sliced onion, stock cubes, and salt. Add enough water to just cover the chicken and cook until it's tender.
Once the chicken is cooked, add the ground crayfish, whole peppers, and the ground pepper soup spice mix to the pot.
Stir well and let the soup simmer for 10-15 minutes to allow the spices to fully infuse the broth. Stir in the fresh leaves, adjust seasoning if needed, and serve the soup hot.