Deutsch
FrançaisAfrican Pepper Soup (Chicken)
African pepper soup is a delightfully ,intensely flavored soup that is served throughout West Africa, especially in Nigeria, Cameroon and other neighboring African countries.
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.
We like using fresh hen(stewing chicken ) to cook pepper soup- yields more flavor.
Njansa is available in some African markets . You can also purchase it here online on our platform
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.)
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.
Ingredients
Directions
We like using fresh hen(stewing chicken ) to cook pepper soup- yields more flavor.
Njansa is available in some African markets . You can also purchase it here online on our platform
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.)
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.
