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Chicken Peppersoup

By Jessica B. Harris

4.2

(3)

Photo of Nigerian Chicken Pepper Soup
Photo by Joseph De Leo, Food Styling by Pearl Jones

Peppersoup is a popular Nigerian favorite and can be prepared with chicken, fish, goat, mutton, game, or organ meats. It should be fiery hot with spices. The traditional spices can be hard to find in the United States. Below you'll find an alternative invented by homesick Nigerians. 

Note

Tamarind powder, dried bird chiles, and dried shrimp are available at African, Asian, Indian, and West Indian stores and online.

Recipe information

  • Yield

    6–8 servings

Ingredients

Peppersoup Spice Mixture:

1 tablespoon anise seeds
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 tablespoon allspice berries
1 tablespoon ground ginger
1 tablespoon fennel seeds
1 tablespoon Sichuan peppercorns
1 tablespoon dried tamarind pulp
1 teaspoon whole cloves

Chicken Peppersoup:

1 (3-pound) chicken, cut into serving pieces
1/4 cup freshly squeezed lemon juice
4 cups water
1 onion, minced
2 cloves garlic, minced
2 tablespoons dried bird chiles, or to taste
Salt, to taste
4 cups chicken stock
1/4 cup Pepper Soup Spice Mixture
2 tablespoons minced dried smoked shrimp
2 tablespoons chopped fresh mint
Mint sprigs, for garnish

Preparation

  1. Peppersoup Spice Mixture:

    Step 1

    Mix all the ingredients together in a bowl. Place them in a spice mill and pulse until they are pulverized. Spoon the peppersoup spice mixture into a clean glass jar and cover tightly. While the peppersoup spice mixture will keep virtually indefinitely, the spices will lose their bite over time, so it is better to make a small batch at first and then increase the amount made as you use it more often. (Makes about 1/2 cup.)

  2. Chicken Peppersoup:

    Step 2

    Wash the chicken pieces, rub them with lemon juice, and place them in a large stockpot with the water, onion, garlic, and minced chiles. Salt to taste and bring to a boil over high heat. Lower the heat to medium and simmer for 30 minutes. Add the chicken stock and 1/4 cup Peppersoup Spice Mixture and continue to cook for an additional 30 minutes, or until the chicken is well cooked. Stir in the shrimp and mint and continue to cook for an additional 10 minutes. Serve hot in soup bowls, garnished with a few sprigs of fresh mint.

Cover of the cookbook featuring the title on a yellow background with a red border.
Reprinted with permission from The Africa Cookbook by Jessica B. Harris. © 1998 Simon & Schuster, Inc. Buy the full book from Amazon.
TagsSoupSoup/StewAfricanWest AfricanNigerianWhole ChickenChickenPoultryMainDinnerGluten FreeNut FreeDairy FreeKetoMake AheadOne-Pot MealsSimmerKwanzaaCookbooks

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