Pepper soup or Pepperpot as it is called in some Caribbean Islands is a one pot soup or broth with beef, fish, goat meat and pepper. Of course the pepper to use in this soup is the Scotch Bonnet pepper.
It is often the “drink” provided to party goers after a long night. It is hearty and delicious.
Here is one recipe you might enjoy.
Recipe type: Main
3- 3½ pound chicken cut in pieces
1 medium onion sliced
2 tablespoon chopped ginger
1 Tablespoon paprika
1 bay leaf
1-tablespoon Maggi or bouillon granules
2 green onion chopped whites and green parts
3-5 tablespoon parsley / basil(any fresh herb)
1-3 Scotch bonnet or habanera pepper
Salt and white pepper to taste
¼ cup Njansa (optional) – Found in African markets – Very flavorful
Place all the spices in the blender or food processor. Pulse until everything is puree.
Add to the pot of chicken, add water about 7-8 cups of water. Bring to a boil and simmer until chicken is tender. Discard bay leaf, add water if necessary.
Adjust for seasonings and thickness. Serve warm.
Serve it with plantains, rice or on its own.