Plantain Pepper Soup
A popular dish amongst several West African countries
Ingredients
- 5 unripe plantains
- ½ cup palm oil
- 1 lb / 500g chicken
- ½ cup crayfish
- 1 seasoning cube
- ½ tsp crushed ginger
- ½ tsp crushed garlic
- 1 habanero pepper
- ½ cup chopped onion
- Salt to taste
- 3-4 handfuls spinach or fluted pumpkin
Instructions
- Remove the back of the plantain then cut in 6 places.
- Transfer the plantain to a cooking pot, add the chicken, seasoning cube, ginger, garlic, pepper, and half a teaspoon of salt. Add water to cover completely.
- Add half cup of palm oil, 125ml.
- Set on heat and bring to a boil, add the chopped onions, cover, and let it cook for 20-25 minutes.
- Taste for salt, stir, add the vegetables,
- Stir again, and allow 2-3 minutes before turning off the heat.
- Serve warm.
Notes
Our plantain pepper soup with chicken is a robust and satisfying West African dish that blends tender chicken and ripe plantains in a spicy, aromatic broth. Infused with a rich mix of spices and herbs, this hearty soup offers a nourishing and gratifying meal.