African pepper soup is a delightfully ,intensely flavored soup that is served throughout West Africa, especially in Nigeria, Cameroon and other neighboring African countries.
The only ingredient that is inherently present in this soup is – Pepper. The rest is fair game.
There is not just one kind of pepper soup in Africa. In fact, there are almost as many variations as there are cooks, with each one insisting on his or her take ,on this peppery soup, as the only authentic and unpretentious way to make it.
Yes! Even in my family, we all have our take on this soup.
I don’t know about you but I include EVERY part of chicken in my soup – Feet and head too! And I nibble on them.
Oh yes I do, at least when no one is watching – Lol.
The amount of pepper used in this dish is very much a matter of personal taste. I have suggested using an amount that is pleasantly hot, but not over whelming: Just enough to make you sit and take notice-you can adjust if you wish. Or just throw in a whole pepper , you get the flavor not the heat. I do both , an extra one for the heat seeker in the family.
In Cameroon, Njanjsa sometimes plays a big role in this soup. Njansa(the little round condiment in the picture above) is an exotic spice that has a nutty and delectable flavor. It utterly mystifies those who taste them for the first time in soups or stews.
Do you really need njansa in this soup? Not really , however, it adds flavor and thickens any soup. I only use it when I have some available. It is not a spice I can get from my neighborhood supermarket,so I usually don’t sweat it.
The basic ingredients that you need in other to enjoy pepper soup is hot pepper, onions, garlic, ginger then the list goes on with ethnic spices that range from lemon grass to more universal spices like allspice, cumin, curry, fennel seeds. I kept this recipe simple , so anyone, anywhere can try this soup. Use any protein of choice ( goat meat, chicken, fish, beef, ovals.)
Enjoy!
Notes
- I like using fresh hen(stewing chicken ) to cook pepper soup- yields more flavor.
- Njansa is available in some African markets . You can also purchase on line http://tropicalfoodinc.com/index.php
Watch How to Make It
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African Pepper Soup (Chicken)
Ingredients
- 3- 3 1/2 pound 1.3-1.5 kg chicken cut in pieces
- 1 medium onion sliced
- 4-5 garlic clove
- 2 tablespoon chopped ginger
- 1 Tablespoon paprika
- 1 bay leaf
- 1 tablespoon Maggi or bouillon granules
- 2 green onion chopped whites and green parts
- 3-5 tablespoon parsley / basil any fresh herb
- 1-3 Scotch bonnet or habanera pepper
- Salt and white pepper to taste
- ¼ cup Njansa optional
Instructions
- Place all the spices in the blender or food processor. Pulse until everything is puree
- Add to the pot of chicken, add water about 7-8 cups of water. Bring to a boil and simmer until chicken is tender. Discard bay leaf, add water if necessary.
- Adjust for seasonings and thickness. Serve warm.
Tips & Notes:
- I like using fresh hen(stewing chicken ) to cook pepper soup- yields more flavor.
- Njansa is available in some African markets . You can also purchase on line http://tropicalfoodinc.com/index.php
- The basic ingredients that you need in other to enjoy pepper soup is hot pepper, onions, garlic, ginger then the list goes on with ethnic spices that range from lemon grass to more universal spices like allspice, cumin, curry, fennel seeds. I kept this recipe simple , so anyone, anywhere can try this soup. Use any protein of choice ( goat meat, chicken, fish, beef, ovals.)
Nutrition Information:
Amanda says
I’m excited to try and make this soup for a dinner party I’m having. When you say to puree all the spices, are you only talking about the dry spices? Or should I puree all ingredients other than the chicken and bay leaf?
Amanda says
Also, is the 1/4 cup amount of njansa before or after you grind it up?
ImmaculateBites says
Hi Amanda, it’s before you ground it up.
imma africanbites says
Hi , Amanda! Thanks for pointing it out. Those spices to puree would include the following: onion, garlic, ginger, green onions, and parsley/basil. Happy cooking!
Amanda says
This looks wonderful! Can I ask how to use the Njangsa? Is it just added to the soup as it is to flavor it, or should it be ground into a paste? Thank you!
ImmaculateBites says
The Njansa should be grind together with the other ingredients until puree. About 1/4 cup or less.
Bob says
Hi Imma, I am just asking a thing or two about the pepper….but will be looking for Njansa also, but on to the pepper.
I am a pepper freak and grow the pepper from Cameroon. Friends in Peace Corp brought me the seeds. I see you said to add Scotch Bonnet. My friends called them–Piment….Do you call them Scotch Bonnets? Scotch Bonnets are in the Chinense family of peppers, but when I took pictures of the flower and posted them on a pepper site, right away I was told that I had not a Chinense type pepper, but rather a Baccatum…..I was just wondering if you knew anything about this. They are plenty hot and very tasty. Just put 1/2 on 2 cheese tortillas and it was wonderful.
Thanks for any help—Bob
ImmaculateBites says
Hi Bob! Sorry I don’t know much about these peppers. What I know is that ,piment means pepper in French. And we don’t call them scotch bonnet pepper – just pepper or piment. The most consumed peppers are; tiny oblong pepper(baccatum family) and the round ones (from the scotch bonnet family ) .
Clarence says
Hi Imma,
Do you puree everything in the blender except the chicken and water? I want to make this tonight but I want to be sure I am making this properly. I see your pictures have the whole pepper in there but the instructions don’t specifically say whether I am pureeing those if I am adding those items whole into the pot with the chicken. Your help is greatly appreciated.
Thanks!
ImmaculateBites says
Hi Clarence! Yes you do, the only time I don’t puree the pepper is when am making it for kids and/or adults who can’t take the heat.
Happy Cooking!!!
Clarence says
Thank you so much Imma! Going to to enjoy this!
janny says
Wow…dear I love your recipe simple, good and presentable
ImmaculateBites says
Thanks Janny!!
Ntuk says
Nice recipe, please what is Njansa and how can i get it? thanks !
ImmaculateBites says
Njansa is nutty spice used to flavor soups it’s available in some African Markets, if you are living abroad.
Juliet says
I’ve been using ur recipes for a while now and it’s been of huge help to me. Pls I want u to tell me the weight of the chicken in kilos cos I’m so much confused with pounds and also the substitution for njasan leaf. Pls do reply my request cos I can’t wait to prepare this for dinner tonight. Thanks once again for ur help.I do appreciate.
ImmaculateBites says
Hi Juliet! It’s about 1.3-1.5kg chicken . Omit the bay leaf and Njansa if you do not have any of these.
Charlie says
I de do the thing with cow foot. I go add pepper for the thing ha ha ha ha ha . Man no run!
ImmaculateBites says
Charlie you are too funny!!! Man no run.
ngomba mbua george says
ur just great infact great is an understatement u tooooooo much
Divine says
Thanks for this recipe Immaculate.
I don’t have njansan available and I have been wondering for days if I could make any “respectable”pepper soup without njansan. I just found the assurance/answers I needed, when you say “Do you really need njansa in this soup?………. The basic ingredients that you need in other to enjoy pepper soup is hot pepper, onions, garlic, ginger…”.
Actually, the idea of “simplifying” Cameroonian recipes as you just did, is a very excellent one, which many would find appealing I assume. Particularly those of us that are resident in countries where African/Cameroonian ingredients are relatively very scarce.
Thanks again, and keep up the good work.
Divine.
Helsinki-Finland
ImmaculateBites says
Thanks Divine! Always super happy to see another Cameroonian here and YES, you do not need Njangsa. Thanks for taking the time to share your thoughts with us. Happy Cooking!
Emmanuella says
Really doing a wonderful work,i think am in love with ur own pattern
ImmaculateBites says
Hey, Emmanuella. Thanks.
chieko says
I love goat pepper soup! I have the authentic spices for it that I purchased at my local African market. I like a lot of habanero for myself but when I make this for friends, I have to tone the heat down otherwise they wouldn’t be able to eat it! Pepper soup spice mix is offered here (they’re in CA): http://www.afrimartonline.com/spicepg2.html If you get a chance to use Nigerian spices, you’ll appreciate the difference! I think more people need to discover and make this soup!!!!!! Thanks Immaculate Bites!
vicky says
how do I make the mild green pepper sauce? cant find the recipe anywhere I had it on some grill food at a Liberian cookout
ImmaculateBites says
Try this one here .http://africanbites.com/?p=3265 and then check out this green seasoned chicken here http://africanbites.com/?p=3265
vicky says
thanks so much for responding. i’m using your pepper soup recipe tonight its perfect weather for it to lots of rain 🙂 and I will try the sauce with chicken I was looking at that. The sauce i’m trying to find though is like harissa I think its sort of gooey like relish. also thanks for the greats recipes .
Samone says
Thank you
ImmaculateBites says
You’re welcome!!
ISREAL ADEOLU says
I LOVE YOUR STYLE ITS SO EASY TO UNDERSTAND
ImmaculateBites says
Thanks Isreal.
Emma says
I love the simplicity of your recipie especially the presentations. I will be using you recipes.
thank you.
Africanbites says
Thanks Emma, glad you like the recipes.
Harlex says
This is actual awesome i will be preparing this tomorrow for myself, my family and friends.
Actually i will add some boiled carrots to make the sause chewy.
Have a wonderful Xmas.