Pepper Soup Recipe

Name: Mercilicious Cuisines Pepper Soup Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: African
Ingredients: 1 kg whole chicken (cut into pieces) or goat/beef pieces; 2.5 l water; 1 pcs chicken bouillon cube (optional); 1.5 tsp salt; 1 medium onion; 1 inch fresh ginger; 3 pcs garlic cloves; 0.5 cups fresh scent leaves or basil (optional); 0.5 cups Uziza leaves or spinach (optional); 2 pcs fresh habanero or Scotch bonnet peppers; 1 tsp dried ground chili or cayenne pepper; 2 tbs ground crayfish (optional); 0.5 tsp African pepper (Ataiko/rodo) or black pepper (ground); 1 tbsp fresh lime or lemon juice; 2 tbsp chopped green onions (scallions); 2 tbsp fresh cilantro (optional)

Inspired by Mercilicious Cuisine

Time1h

Serves4

Make Pepper Soup Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Broth & Protein

2.2 lb (1 kg) whole chicken (cut into pieces) or goat/beef pieces

10.6 cup (2.5 l) water

1 pcs chicken bouillon cube (optional)

1 1/2 tsp Celtic sea salt

Aromatics & Seasonings

1 medium Onion

1 inch fresh ginger

3 pcs Garlic cloves

1/2 cups fresh scent leaves or basil (optional)

1/2 cups Uziza leaves or spinach (optional)

Peppers & Spice

2 pcs fresh habanero or Scotch bonnet peppers

1 tsp dried ground chili or cayenne pepper

2 tbs ground crayfish (optional)

1/2 tsp African pepper (Ataiko/rodo) or black pepper (ground)

Finish & Garnish

1 tbsp fresh lime or lemon juice

2 tbsp chopped green onions (scallions)

2 tbsp Fresh cilantro (optional)

Method

Broth & Protein

Prepare and Clean Protein

Rinse the chicken or meat pieces under cold running water. Trim excess fat and pat dry with paper towels. If using goat or beef, cut into bite-sized pieces and set aside.

Place the protein in a large pot. Add 2.5 liters of water and the bouillon cube (if using). Bring to a boil over high heat.

Skim any foam that rises to the surface with a spoon to keep the broth clear. Reduce heat to medium-low, partially cover the pot and simmer for 25–35 minutes for chicken (longer — 45–60 minutes — for goat/beef) until the protein is tender and cooked through.

Taste the broth and add 1.5 tsp salt (or adjust to taste). Keep the heat low so the soup stays at a gentle simmer while you prepare the aromatics and peppers.

Aromatics & Seasonings

Peel and quarter the onion. Peel the ginger and slice it into thin coins. Smash the garlic cloves with the flat side of a knife.

Add the onion quarters, ginger slices and smashed garlic to the simmering pot. Simmer for 8–10 minutes to infuse the broth with their flavors.

If using scent leaves or uziza, wash them and set aside to add at the end (do not add yet).

Peppers & Spice

While the broth simmers, roughly chop the habanero or Scotch bonnet peppers. For less heat, remove seeds and membranes; for maximum heat, leave them in. Place peppers in a blender or mortar and pestle with a small amount of broth (about 3–4 tbsp) and blitz to a coarse purée.

Stir the pepper purée into the pot. Add 1 tsp dried ground chili (or cayenne), 0.5 tsp black pepper (or African pepper), and 2 tbsp ground crayfish if using. Simmer for another 5–7 minutes so the spices meld and the raw pepper flavor cooks out.

Taste carefully and adjust heat or salt as needed. Keep in mind the heat will mellow slightly as it simmers.

Finish & Garnish

Turn off the heat. Stir in 1 tbsp fresh lime or lemon juice to brighten the flavors.

Add the chopped green onions and cilantro and stir. If using scent leaves or uziza, add them now and cover the pot for 2 minutes to wilt the herbs without overcooking them.

Ladle the pepper soup into bowls and serve hot. Provide extra lime wedges and additional chopped peppers or chili flakes at the table for those who want more heat.