Make your seasonal dinners one to remember with top preparation tips from hunryng. Here’s a guide to cooking the Nigerian chicken pepper soup with unripe plantain and yam. This is a flavourful and delicious slow cooker pepper soup recipe with local spices. Yes, you can fix up this restaurant favourite at home – a taste of rich flavours and tender chicken. Add more chilli flakes if you want to up the spice factor.
- Full chicken
- Yam tuber
- Slightly ripe plantain (or unripe)
- 1 large onion, sliced
- Minced ginger and garlic
- Scotch Bonnet, thinly sliced OR hot ground pepper
- Pepper soup spice/seasoning
- Dry or Fresh mint leaves
- Seasoning cubes (Maggi or Knorr)
- Salt to taste
- Peel, wash and slice the yam into bite chunks. Then peel and slice the plantain into 3 or 4 pieces. Set the yam and plantain aside.
- Wash and chop the chicken. Add the onion, ginger, garlic, seasoning cubes and salt to taste. Place on low heat and leave to simmer for 10 minutes to allow the meat to release its natural flavours.
- Add plantain and yam. Then add, pepper and pepper soup seasoning. Stir all nice, and allow to cook for about 20 minutes or until the yam, plantain and chicken are almost soft. Make sure that the water is slightly over the contents in pot. Otherwise, add some more. Then add the mint leaves. Taste for seasoning and adjust if necessary. Then leave to cook till the chicken, yam and plantain are very tender.
Serve and enjoy hot with your favourite drink!
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