Pepper Soup, the item that always clears out within minutes of serving at an African Party. If you want a bowl , you better show up right on time. Going for seconds is not unusual , so you don’t have to feel guilty if you do.
This Light soup is spicy and packs a punch with some bold west African flavors and fresh spices. My husband has been enjoying the delectable flavors of this soup for over 7 years and I got the surprise of my life when he said ” I didn’t think you actually said PEPPER, I thought you said pepesoup“…… Now I’m not quite sure what his thoughts were on the name but the kick with each spoonful alone should definitely give it away. The heat comes from the addition of habanero or scotch bonnet peppers. Typically spicy enough where you need that cold glass of whatever beverage right next to you.
I call this my blend and go soup. There is literally little to no work involved. Everything goes into a sauce pan and within a few minutes a steaming pot of pepper soup is ready to be served ( Depends on meat choice). Other choices of meat include goat, beef tripes, fish, pork and much more. Hold up, if you’re vegan you can definitely develop some amazing flavors with shitake mushrooms, tofu, seitan and other meat substitutes. There are no boundaries; with the right spices.
It can be served on its own or with plantains, coco yams or rice.
Simple Spicy Chicken Pepper Soup
- 1/2 pound boneless . skinless chicken thighs ( Whole or cut into bite size pieces)
- 1/4 cup Djansang seeds
- 1 sprig parsley
- 2 cloves garlic
- 1/2 square inch ginger (peeled)
- 1/2 small white onions ( ~ 1/4 cup diced)
- 1 large harbanero ( use small – medium for mild soups)
- 1 small green onions
- 2 teaspoons country onions
- 1 Tablespoon white pepper
- 1 Maggie cube or chicken bouillon
- 1 1/2 cup water
- 1 Tablespoon vegetable oil ( Or Olive oil)
- Combine all fresh spices with Djansang seeds, chicken bouillon and blend with 1/4 cup of water until creamy.
- In a saucepan with prepped chicken, add fresh spice blend and 1 1/2 cup water ( More water for lighter soups) Simmer on medium heat for about 10 minutes. Add country onions, white pepper and continue to cook for another 10 minutes.
- Drizzle oil, season to taste with a pinch of salt and simmer for another 5 minutes.
- Serve warm to hot.
White Fish works best if you are pescaterian.