Chicken peppersoup is a tasty spicy soup made with chicken, herbs and a host of local spices. It’s a very watery soup which is usually served as an appetizer or main dish when paired with other dishes such as rice, agidi/eko or yam. Just like the other variations of Nigerian peppersoup such as Assorted meat peppersoup, Catfish peppersoup (point and kill, Ukodo, Egusi Pepper Soup, Ji mmiri oku, chicken peppersoup is a very simple yet versatile dish which can be prepared in various ways.
Step 1: The first step is to prepare the ‘secret’ ingredient which brings out the taste.
Using an old frying pan, roast the Ehu seeds (stirring constantly) till you can smell it. Another way to know that it is OK is to take one of the seeds and try to remove the outer membrane. If the membrane comes off easily, then the Ehu is done. Peel off the skin and grind the ehu in a dry mill or pound into a smooth powder. Calabash nutmeg is also known as; Gudan Miya, Ikpoosa, Ehuru, Ehu, Posa, Iwo, Erhe.
Step 2: Cut the chicken into sizeable chunks and place in a pot. Add chopped onion and pour water just enough to cover the chicken, add the crushed seasoning and bring to the boil.
Step 3: Once it starts to boil add the ground pepper, ehu, salt to taste and continue cooking for about 5 mins. Once the chicken is done, add the chopped leaves. Leave to simmer for about 3 minutes and it’s ready! Chicken peppersoup is usually served hot on its own or with agidi/eko, white rice or yam.
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