Whole30 Nigerian Pepper Soup
Experience the bold, authentic flavors of Africa with this Whole30 Nigerian Pepper Soup, a comforting and spicy dish that's both healthy and satisfying. Made with tender chicken thighs simmered in a fragrant broth infused with garlic, ginger, uziza seeds, and a touch of ground crayfish, this recipe celebrates traditional Nigerian flavors while remaining Whole30-compliant. The addition of chili peppers brings just the right amount of heat, balanced beautifully by fresh scent leaves or basil. Perfect for cold evenings or whenever you're craving a nourishing, low-carb soup, this dish is easy to prepare and ready in just over an hour. Serve it steaming hot for a soul-warming meal that’s gluten-free, dairy-free, and packed with vibrant aromas and spices.
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Recipe Information
Ingredients
- 1 kg Chicken thighs
- 1 medium Onion
- 3 Garlic cloves
- 1 inch piece Fresh ginger
- 2 Chili peppers (or habanero peppers)
- 1 liter Whole30-compliant chicken broth
- 1 tablespoon Ground crayfish
- 1 teaspoon Uziza seeds
- 1 piece Prekese (optional)
- 1 cup Scent leaves or basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Begin by prepping the ingredients: finely chop the onion, mince the garlic cloves, and grate the ginger.
Clean and cut the chicken thighs into smaller pieces, if necessary.
In a large pot, add the chicken pieces and season with salt and black pepper. Add the chopped onion, minced garlic, and grated ginger.
Add the Whole30-compliant chicken broth to the pot and bring it to a boil over medium-high heat.
Once boiling, reduce the heat to medium-low and let it simmer for about 15 minutes.
While the chicken is simmering, prepare the chili peppers by removing the seeds (if you prefer less heat) and finely chopping them.
After 15 minutes, add the ground crayfish, uziza seeds, and prekese (if using) to the pot and stir well.
Add the chopped chili peppers to the pot, adjusting the quantity based on your heat preference.
Simmer the soup for another 30 minutes or until the chicken is fully cooked and tender.
Roughly chop the scent leaves or basil and add them to the pot in the last 5 minutes of cooking. Stir well to combine.
Adjust seasoning with more salt and pepper if needed, and remove the prekese before serving.
Serve hot as a main dish, ensuring each bowl gets a generous amount of broth and chicken.
Nutrition Facts
Calories |
2360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.0 g | 147% | |
| Saturated Fat | 32.3 g | 161% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 960 mg | 320% | |
| Sodium | 5608 mg | 244% | |
| Total Carbohydrate | 42.4 g | 15% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 12.9 g | ||
| Protein | 283.6 g | 567% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 658 mg | 51% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 3962 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
