Liberian Pepper Soup
Liberian pepper soup is a fiery, brothy pot of chicken and fish built on palm oil and Scotch bonnet peppers. The palm oil gives the broth a rich, earthy base, while ginger and garlic add sharpness behind the heat. Plantain and carrot soften as they simmer and make the bowl more filling. Serve it with rice or fufu to soak up the broth, and cut back the peppers if you want less fire.
Instructions
Heat the palm oil in a large pot over medium heat. Add the onion, garlic and ginger and sauté until the onion turns translucent and the pot smells fragrant.
Stir in the chopped Scotch bonnets and the bay leaf. Cook for a few minutes so the pepper heat and aroma spread through the oil.
Add the chicken pieces and cook them, turning, until they are lightly browned on all sides.
Pour in the chicken broth and bring it to a simmer. Cover the pot and cook for 20 to 25 minutes, until the chicken is tender and cooked through.
Lay the fish steaks or fillets in the soup and simmer for 5 to 10 minutes, until the flesh is cooked through and flakes easily.
Add the sliced plantain and carrot and simmer for another 5 to 7 minutes, until both are tender when pierced with a knife.
Season with salt and black pepper, tasting as you go to set the saltiness and heat where you want them. Take the pot off the heat and let the soup rest for a few minutes before serving.
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