African pepper soup is simple yet flavorful and an absolute delight to eat. You’ll also love how easy it is to make! You simply blend the spices, add it to a pot with water and chicken, and let it cook until the chicken is tender. This delicious African chicken pepper soup is also easy to customize. You can make it more or less spicy, keep it simple with chicken and broth, or add vegetables and other add-ins. Feel free to take this recipe and make it your own. In fact, there are almost as many variations as cooks, with everyone insisting that Grandmother’s take on this peppery soup is the only authentic way. Obviously, my version is the only authentic way to cook African pepper soup. (I’m kidding, I’m kidding. 😜)
Ingredient List
How to Make African Pepper Soup
Puree the spices in a blender or food processor. Cook – Add the chicken and pureed spices to a pot with 7-8 cups of water. Bring to a boil, lower the heat, and simmer until the chicken is tender. Serve – Discard the bay leaf, taste and adjust seasonings, and add some water if necessary to adjust the thickness. Serve hot.
Recipe Variations
Tips and Tricks
Make-Ahead and Storage Instructions
Make this soup up to three days in advance, let it cool, then store it in the fridge in an airtight container. Reheat on the stovetop over medium until it’s nice and hot. The same goes for leftovers. And yes, it freezes well for 3-4 months.
What Goes With African Pepper Soup
Serve African pepper soup with regular fufu or ugali (corn fufu). You could also serve a side of njama njama to keep the meal African-themed. Another option is to serve it up American-style with a side salad and a crusty loaf of garlic bread.
More West African Recipes to Try
Watch How to Make It
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