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Chicken Pepper Soup
Chicken Pepper Soup is a traditional West African recipe for a chilli-based stew of tomatoes and chicken that, typically, is served with rice. The full recipe is presented here and I hope you enjoy this classic West African version of: Chicken Pepper Soup.
prep time
15 minutes
cook time
50 minutes
Total Time:
65 minutes
Serves:
4–6
Rating: 
Tags : Chilli RecipesSpice RecipesChicken RecipesFowl RecipesWest-africa Recipes
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
4 ripe tomatoes
Juice of 1 lime
200ml chicken stock (or 1 chicken stock cube in 200ml water)
450g chicken thighs
2 onions, roughly sliced
1 tsp
black pepper
1/2 tsp salt
vegetable oil
6 cloves garlic, finely chopped
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.
