African pepper soup is a delightfully ,intensely flavored soup that is served throughout West Africa, especially in Nigeria, Cameroon and other neighboring African countries.
Do you really need njansa in this soup? Not really , however, it adds flavor and thickens any soup. I only use it when I have some available. It is not a spice I can get from my neighborhood supermarket,so I usually don’t sweat it.
The basic ingredients that you need in other to enjoy pepper soup is hot pepper, onions, garlic, ginger then the list goes on with ethnic spices that range from lemon grass to more universal spices like allspice, cumin, curry, fennel seeds. I kept this recipe simple , so anyone, anywhere can try this soup. Use any protein of choice ( goat meat, chicken, fish, beef, ovals.)
Ingredients
▢3- 3 1/2 pound 1.3-1.5 kg chicken cut in pieces
▢1 medium onion sliced
▢4-5 garlic clove
▢2 tablespoon chopped ginger
▢1 Tablespoon paprika
▢1 bay leaf
▢1 tablespoon Maggi or bouillon granules
▢2 green onion chopped whites and green parts
▢3-5 tablespoon parsley / basil any fresh herb
▢1-3 Scotch bonnet or habanera pepper
▢Salt and white pepper to taste
▢¼ cup Njansa optional
Instructions
1.Place all the spices in the blender or food processor. Pulse until everything is puree
2.Add to the pot of chicken, add water about 7-8 cups of water. Bring to a boil and simmer until chicken is tender. Discard bay leaf, add water if necessary.
3.Adjust for seasonings and thickness. Serve warm.