Soup recipe illustration Illustrative image—not a photograph of this dish. Be the first to upload a real one.
v1 Public Imported from Wikibooks revision 4518431

Liberian Pepper Soup

personRecipeLibrary
starNot Rated Yet

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes

print Print history History
schedulePrep 0 min local_fire_departmentCook 0 min speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4518431

License: CC BY-SA 4.0 · Wikibooks contributors

#easy #liberian #recipes for soup #recipes using bay leaf #recipes using carrot #recipes using chicken #recipes using chicken broth and stock #recipes using fish #recipes using fresh ginger #recipes using scotch bonnet chile #recipes without cooking time #recipes without servings
Soup

Ingredients

Scale
  • 2 tablespoons palm oil
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 ginger, grated
  • 2 Scotch bonnet chile peppers, finely chopped
  • 1 bay leaf
  • 1 pound chicken, cut into pieces
  • 4–5 cups chicken broth
  • 1 pound fish, cut into steaks or fillets
  • 1 plantain, peeled and sliced
  • 1 carrot, sliced
  • Salt to taste
  • Ground black pepper, to taste

Directions

  1. In a large pot, heat the palm oil over medium heat.
  2. Add the chopped onion, minced garlic, and grated ginger to the pot. Sauté until the onion becomes translucent and fragrant.
  3. Stir in the chopped Scotch bonnet peppers and bay leaf. Cook for a few minutes to release the flavors.
  4. Add the chicken pieces to the pot and cook until they are lightly browned on all sides.
  5. Pour in the chicken broth and bring the mixture to a simmer. Cover the pot and let the chicken cook for about 20–25 minutes, or until it is fully cooked and tender.
  6. Once the chicken is cooked, add the fish steaks or fillets to the pot and let them simmer in the soup for an additional 5–10 minutes, or until they are cooked through.
  7. Stir in the sliced plantain and carrot. Let the soup simmer for another 5–7 minutes, or until the vegetables are tender.
  8. Season the soup with salt and ground black pepper to taste. Adjust the seasoning according to your preference and desired level of spiciness.
  9. Remove the pot from the heat and let the soup rest for a few minutes before serving.

Equipment

Cutting board, Knife, Large pot, Wooden spoon

Notes

Liberian pepper soup is traditionally served with rice, fufu, or other starchy side dishes.

For a milder version, you can reduce the amount of Scotch bonnet peppers used or remove the seeds before chopping them.

You can also add other vegetables such as bell peppers, spinach, or cabbage to the soup for added flavor and nutrition.

Test Notes

lock Sign in to add tested notes or ratings.

No test notes yet.