Yam in Chicken Pepper Soup (Ji Mmiri Oku)
Ji mmiri oku is an Igbo dish of yam simmered in a fiery chicken pepper soup. Traditionally it is made for new mothers, and the broth shows why: ginger, garlic, uziza seed and habanero give it real warmth, while utazi adds a clean bitter edge. The diced yam softens in the broth and thickens it slightly, so one pot becomes a filling, aromatic meal.
Instructions
Put the chicken in a large pot with the oregano, curry powder, chicken seasoning powder, ginger, garlic and onions. Pour in enough water to cover the meat, bring it to a boil, then lower the heat and simmer for about 20 minutes.
Add the diced yam, crayfish, uziza seed, dried utazi, salt, pepper soup spice and one seasoning cube. Stir well, cover the pot, and cook for 7 to 10 minutes, until the yam is tender.
Stir in the grated habanero and cook for 3 minutes so the heat spreads through the broth.
Add the scent leaf and cook for 1 minute more. Taste the soup and adjust the seasoning if it needs it.
Take the pot off the heat and serve the soup hot.
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