African Chicken Pepper Soup

This spicy, brothy soup is a prized dish in West Africa for good reason. The flavors are intense, and the broth is tasty enough to drink straight out of the bowl.

Course Main

Cuisine African

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 613kcal

Author Imma

Ingredients

3-3½ pound (1-1.5kg) chicken, cut into pieces
1 medium onion, sliced
4-5 cloves garlic
2 tablespoon (12g) ginger, chopped
1 tablespoon (6-7g) paprika
1 bay leaf
1 tablespoon (10g) Maggi or bouillon powder
2 green onion, chopped (whites and green parts)
3-5 tablespoons (5-9g) parsley, basil, or other fresh herb
1-3 scotch bonnet or habanero peppers
salt and white pepper to taste
¼ cup (60ml) njansa (optional)

Instructions

Puree the spices in the blender or food processor, pulsing until everything is finely ground.
Add the chicken and spices to a large pot with 7-8 cups of water. Bring to a boil and simmer until the chicken is tender.
Discard bay leaf, then adjust for seasonings and thickness (add more water if desired). Serve hot.

Notes

I like using fresh hen (stewing chicken) to cook pepper soup because it yields more flavor.
Use the whole chicken, including the feet and head. Even if you don't want to eat them, they'll add flavor and nutrients to your soup.
Njansa is available in some African markets, but you can also purchase online at Amazon.
Basic ingredients for authentic pepper soup are hot peppers, onions, garlic, and ginger. After that, ethnic spices range from lemongrass to allspice, cumin, curry, and fennel seeds. I kept this recipe simple so anyone anywhere can easily make this soup. Use any protein of choice (goat meat, chicken, fish, beef, and organs.)
Please remember the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition