CALABAR PEPPER SOUP

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 Plantain Pepper soup is a traditional dish of the Efik people of Calabar. It is  made with Chicken/Goat meat and unripe Plantain. It is usually prepared for new mothers, because it is believed by some to assist in the secretion of breast milk. Due to the cold weather often experienced in Calabar,  Plantain Pepper soup is perfect as it gives warmth and also helps prevent flu.

Ingredients for Pepper Soup
1kg Chicken
Unripe plantain
4 seeds Ehu or Ariwo or Calabash Nutmeg
Chilli Pepper (to taste)
2 teaspoons crushed Dry Uziza(optional)
2 medium onions
Salt (to taste)
3 stock cubes
1 teaspoon of Thyme (for chicken pepper soup)

Cooking Directions
Place the pieces of chicken in a pot and pour enough water to cover the contents of the pot. Add the stock cubes, thyme and onions and cook till done.
By now, you will notice that some of the water has dried. Add more water to bring it to the level of the contents of the pot.
Add your unripe plantain,  ground nutmeg, dry uziza, chilli pepper and salt to taste. Nutmeg has some spicy taste so you should add chilli pepper with care. Even though it is called pepper soup, you still want to be able to taste and enjoy the recipe itself. Too much chilli pepper will ruin it for you.
Cover the pot and leave to boil for 5 minutes and the pepper soup is ready.
Pepper Soup should always be served hot. It can be accompanied Agidi and white rice alongside a chilled drink.

Photos sourced from @afoodiejournall

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