How To Make Homemade Peppersoup Spice And Chicken Peppersoup
I don’t eat pepper soup outside because it is most times PEPPER, without the rich local taste.
Yes, the “basic” ingredient to make pepper soup is hot pepper, but we need ethnic ingredients to take it to the next level. I don’t know if you have ever tasted the pepper soup made for nursing mothers, you will understand what I mean, lol.
WHAT YOU WILL NEED;
2- Alligator pepper
3- Uziza seed (this is peppery, so watch it)
7- Fresh pepper (yellow or red)
8- Ground crayfish/prawn (optional)
9- Nchanwu leaves (scent leaf or efinrin to Yoruba people)
10- Uziza leaf (optional- though it gives a nice twist)
12- Dry fish (optional)
13- Kilo of chicken (I used orobo, soft one)
14- Two thick slices of yam (for 3-4 normal persons)
1- This list is not all encompassing.
2- I use dry prawns for all my native cooking because it has a richer taste than crayfish.
3- I added dry fish because I also believe dry fish has this flavour it brings to local dishes. So I throw a little into my pepper soup, irrespective of the type (goat meat, assorted…etc). Personal preference.
Pic : Ehuru (1), Alligator pepper (2) Uda (3) Uziza seed (4)
Pic 2: Dry prawn
Pic 3: Dry ginger
Pic 4: Nchanwu (1) and uziza (2)
TO GET YOUR HOMEMADE PEPPER SOUP SPICE
1- Remove uda seed and shell of ehuru. Remove the uda seed because it is bitter when not controlled.
2- Put them with the dry ginger, uziza seeds, alligator pepper and cameroon pepper (optional) in your blender.
3- Blend all together and you have your pepper soup spice. If you want it to be fine powder, use a tight sieve to do the rest.
I made this one for a friend who uses only pepper before, lol.
IF YOU DON’T HAVE A BLENDER, YOU SHOULD HAVE A MORTAR; Pound all those spices together, pour hot water in it to extract the flavour and drain the water into your cooking with a tight sieve.
NOW TO THE COOKING;
STEP 1: Put your chicken in a pot and season with a stock cube, ginger and garlic. Pour in your pepper, dry prawn and onion paste. I blend my pepper and onion into a paste because I don’t like seeing them. You can slice yours.
STEP 2: When the meat is half-done, put your pepper soup spice into it- half teaspoon is okay, but you can taste and add more if you like. The perk of doing this is, the chicken absorbs the pepper soup spice.
It wouldn’t be like those meals where the meat tastes different from the soup. Kinda like it was introduced after cooking the soup, very common in restaurants.
STEP 3: Increase the water to the quantity you want and let it boil. Check for seasoning and adjust if need be. When it starts boiling, put in dry fish and yam. The advantage of boiling the yam in the pepper soup is the same as the reason cited in No2.
Pic 1: Seasoned chicken ready for cooking. Your water should be on the same level with the chicken.
Pic 2: Pepper, dry prawn and onion.
Pic 3: Yam. I diced it.
Pic 4: Yam in the boiling “broth”. You can increase water if you want.
STEP 4: Once I see the yam is done, I throw in my sliced nchanwu and uziza leaf. Stir and food is ready.
Irrespective of the type of pepper soup, the process is the same.
NOTE: The yam thickens the pepper soup, so you might wanna eat it ASAP.
for your catfish, be careful with stirring. So that the fish won’t scatter.
Cc: Elvispresley, what is your recipe?
You can serve with this…lol