Nigerian Chicken Pepper Soup
Nigerian chicken pepper soup is a thin, fiery broth built around ehu, the calabash nutmeg that gives the pot its distinctive warm, earthy aroma. The chicken simmers with onion until tender, and the onion is then removed so the broth stays clean. Habanero, tatashe and scent leaves go in at the very end for only a few minutes, which keeps their heat and fragrance sharp. Spoon it over white rice or alongside agidi.
Instructions
Rinse the chicken pieces very well under running water, then put them in a pot. Add the thyme, the ground calabash nutmeg and any other seasonings you like, and stir until the chicken is evenly coated.
Add the quartered onion and pour in enough water to cover everything. Bring the pot to a boil, then lower the heat and simmer until the chicken is soft.
Lift out the onion pieces and discard them. Stir in the chopped tatashe, habanero, scent leaves and parsley, and simmer for no more than 5 minutes so the peppers and herbs stay fresh.
Taste the broth and add salt as needed. Serve the soup hot with white rice or agidi.
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