Chicken Peppersoup

Ingredients

• 1.2 kg chicken (any part)
• 4-5 scotch bonnet pepper (ata rodo)
• 1 yellow habanero
• 1/2 small onion
• 1 tsp salt
• 1 tsp crushed chicken bullion cube
• 1 tbsp pepper soup spice (see notes)
• 1 tsp garlic powder
• 1/2 tsp Cameroon pepper
• 3 cups water
• 1/2 extra peppersoup spice
• basil leaves (or scent leaf/efirin)

Instructions

1. 1

   Rinse cut up chicken thoroughly, transfer to a medium cooking pot.

2. 2

   Blend the peppers and onion. Blend coarse.

3. 3

   Add blended peppers, salt, crushed bullion cube, pepper soup spice and garlic powder to chicken. Mix, cover and allow chicken steam on medium low heat for about 15 minutes.

4. 4

   After 15 minutes, add in water and the extra pepper soup spice, cover again and allow to cook for an additional 10-15 minutes or until chicken is cooked through.

5. 5

   Add in chopped basil or scent leaf, taste and adjust seasoning according to preference. Allow to simmer for about 5 minutes. Serve hot or warm.