Serves 1
Directions
- 1Transfer the chicken to a pot and add in two chicken seasoning cubes and salt to taste.
- 2Stir it all together and allow it to steam in the moisture in it for about 10 to 12 minutes, without adding water.
- 3Blend the peppers, the onion, ginger, and garlic while the chicken is cooking.
- 4Add blended pepper mixture, the pepper soup spice, blended crayfish, and scent leaves.
- 5Add some water, stir, and let it cook for additional 15 minutes.
- 6Cook the yams separately for 5-6 minutes, seasoned with a little bit of salt.
- 7Transfer the yams to the pepper soup pot and let it cook down for an additional 5 minutes.
- 8Add in parsley.
Ingredients
- yam
- chicken
- 1 scotch bonnet pepper
- 1 red long sweet pepper
- 1 long yellow pepper
- 1 medium size onion
- 3 garlic cloves
- 1 ginger root
- 1 tablespoon blended pepper soup spice (a combination of ehuru/uda and uziza seeds)
- 1 tablespoon blended crayfish
- some frozen scent leaves
- some parsley
- to taste salt
- 2 chicken seasoning cubes
Equipment
potblender
Tips
- The two long peppers are optional.
- Utazi leaves can be used instead of scent leaves, but add them at the end of cooking.
- If scent leaves are fresh, add at the end of cooking.
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