With the rainy season here, I find myself making pepper soup more often for my family. A hot bowl of spicy chicken pepper soup is appreciated at any time.
4 cloves garlic, crushed
1 bulb onion, cut
1/2 tsp fresh ginger
3 stock cubes
1 tsp pepper soup spice
5 scotch bonnet pepper, pounded
A handful of fresh scent leaves, cut
Salt to taste
Wash chicken, cut to desired size and place in a pot.
Add stock cubes, garlic, ginger, onions, pepper and salt. Stir with a wooden spoon to incorporate all the ingredients. Cook for about 3 minutes, add water to just cover the chicken, put in the pepper soup spice and cook the chicken until tender. Use a pot that allows you to comfortably stir without spilling. I had to switch to a bigger pot.
Add the scent leaves, cook for another 3 minutes. Remove from heat and serve.