Chicken Pepper Soup RecipeOrigin: West Africa Period: Traditional |
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This is a true West African classic and there are as many variants as there are days in the year. The recipe given below is for my wife's pepper 'soup' with chicken and tomatoes and it is based on the recipe for the classic Basic Pepper Soup. This is more of the pepper soup used for guests and large parties. Ingredients
20 Scotch Bonnet chillies 
Chicken Pepper Soup Preparation:Method:First take five of the chillies and pound to a paste in a pestle and mortar. Then roughly chop the tomatoes and add these to the pestle and mortar and pound in. Add about 60ml vegetable oil into a large stock pot, then add the chicken and fry until golden brown on all sides. At this point add the remaining chillies, onions and garlic and fry for about 5 minutes. Add the chilli and tomato paste, season with the salt and pepper then add the lime juice, 200ml of chicken stock and 1.5l water. Bring to the boil, reduce to a slow simmer, cover and cook for 45 minutes. The soup can be served as it is (the guest would mash the chillies with the back of a spoon before eating) or, alternatively mash the chillies with a fork and then serve in soup bowls. Other variants of this basic soup will include meat, fish, shellfish, prawns, crabs or any combination of these. |
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