CHICKEN PEPPER SOUP

Pepper soup is an intensely flavorful and spicy soup, popular in many English speaking west African countries including Cameroon.

The main ingredients are meat, hot chili peppers and a combination of spices.

This dish is believed to help restore appetite to the invalid and convalescent. It is also believed to help with milk secretion in new born mothers.

I consider Peppersoup a FATLOSS FRIENDLY food. Chili (hot peppers) are said to stimulate metabolism and reduce body fat.

Here is how I made mine:

– One whole chicken cut up into bite sized pieces (pasture raised, organic always preferred. That is why I kept the skin on. If using other (low quality) chicken, remove skin and trim all fat)
– 1 whole onion minced
– Chili peppers to taste
– 1-2 tablespoons ground njangsa
– ½ tsp Cameroon pepper
– ½ tsp white pepper
– ½ tsp contri onion (no idea the English name for this. It is called “mruh” in Limbum)
– Salt and seasoning cubes to tate
– A sprig or 2 of fresh Basil
– 1/ cup chopped fresh Cilantro (optional)
– Green plantains, peeled and cut into bite sized pieces (optional – I consider 1 plantain as 2 servings)
What I do:
In a large pot, combine chicken and all the other ingredients. Mix well and add enough water to cover. Simmer for 20-30 minutes until meat is done adding enough water as necessary.
Taste and adjust seasoning
Add fresh herbs and serve.

PLANTAINS:
– 1 MEDIUM plantains is about 260 calories
– 1 cup sliced = 179 calories, 48g of carbs, 3.5 g of fiber
– Green plantains gram for gram contain more vitamin C and Vitamin K than bananas
– Green Plantains are high in resistant starch which has numerous benefits including gut health benefits.

Remember: You are shaped by what you eat.

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Make today a healthy and fit one.

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