CHICKEN PEPPER SOUP

• Yield: 4 servings
• Prep: 15 minutes
• Cook: 45 minutes
• Total: 1 hour

Ingredients

• 2 pounds chicken
• 8 Njangsa seeds
• 1 medium sized onion
• 4 cloves garlic
• 1/2 inch ginger
• 1 pebe (Ehuru/African nutmeg)
• 1 teaspoon white pepper
• 1/2 teaspoon rosemary
• 3 seasoning cubes (Maggi)
• 1 teaspoon salt
• 2 habanero peppers
• 1 cup chopped carrots/green beans (optional)

Method

1. Rinse chicken, cut into desired slices and place in pot.
2. Add water to the level of the chicken.
3. Blend together the Njangsa, Ehuru, onion, white pepper, rosemary, garlic, ginger, and hot pepper and pour into the pot. Add in salt and Maggi and let it cook until chicken is done.
4. Add in chopped carrots and green beans if using. Turn off the heat after 2 minutes.
5. Enjoy warm as it is or with a side of choice. We love it with boiled ripe plantains!