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Meat, Africa and overseas

Nigerian chicken pepper soup with yam

Chicken pepper soup with yam is a spicy Nigerian soup, serving 4, ready in 1 hour, rated easy, at a cost of €3.50 per person. The key to success is skimming the broth well and dry toasting the spices before blending them for a deeper flavor.

Tonight, a soup that wakes everything up, Nigerian pepper soup with chicken, ginger and chili, served with soft yam on the side.

Nigerian chicken pepper soup with yam
Total time
1 h
Difficulty
Easy
Cost per person
€3.50
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Pepper soup gets its kick from a vibrant broth built on ginger, garlic and fresh chili, all blended together. The chicken simmers slowly in it until tender, while cloves and nutmeg add a deep warmth, almost like a savory mulled wine. Fresh basil stirred in at the end brings a cool contrast to the heat of the broth.

This is a soup for the colder months, when you need something that truly warms you from the inside. Soft boiled yam on the side tempers the broth's heat, whether mixed into the bowl or served alongside. It takes a bit of simmering time, but the prep stays simple, perfect for a quiet Sunday or a weeknight when you want something different from your usual soup rotation.

The ingredients

4 people

Butcher

  • Chicken thighs 8

Fruits and vegetables

  • Yam 800 g
  • Onion 1
  • Fresh ginger 40 g
  • Garlic 3 cloves
  • Fresh chili 2
  • Fresh basil 1 sprigs

Pantry

  • Clovesoften in the pantry 3
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch

The step by step recipe

  1. Put the chicken in a pot with the onion, salt and a liter and a half of water, then bring to a boil. 5 min

    Skim off the gray foam, the soup will stay clear.

  2. Blend the ginger, garlic, chili, cloves and nutmeg with a bit of broth, then pour into the pot. 5 min

    For a milder soup, remove the chili seeds.

  3. Let it simmer gently until the chicken is tender. 35 min

    The soup should stay piping hot, that's its charm.

  4. Meanwhile, peel the yam, cut it into large chunks and boil it in salted water. 20 min

    Larger chunks keep the yam from falling apart while cooking.

  5. Stir the chopped basil into the soup and serve it with the yam.

    Basil stands in for Nigerian scent leaf, which has a similar flavor.

Our tips to get it right

  • Pick your fresh chili based on your spice tolerance, a small bird's eye chili will make the soup much hotter than a milder variety.
  • Let the broth simmer partially covered, so it reduces slightly and concentrates the flavors without evaporating too much.
  • Taste the broth before serving and adjust the salt only at the end, since it concentrates as it simmers.

The variations

  • Swap the chicken thighs for firm fish fillets, added only in the last 15 minutes of cooking.
  • For a vegetarian version, replace the chicken with chickpeas and use vegetable broth instead of water.
  • For a faster version, use boneless chicken thighs, which cook in 20 minutes instead of 35.

What to serve it with

  • Boiled yam on the side
  • Plain white rice
  • Fresh ginger juice

Storage

The soup keeps for 2 to 3 days in the fridge in a sealed container. It freezes well for up to 2 months, but leave out the yam, which turns mealy once thawed. Reheat gently on the stove, adding a splash of water if the broth has reduced too much.

Questions about this dish

Can I use a different vegetable instead of yam?

Yes, sweet potato or regular potato both work well in place of yam. Cut them into slightly smaller pieces, since they cook faster.

Should I remove the chicken skin before cooking?

You can leave it on for a richer broth, or remove it for a lighter soup. Both versions turn out well.

Can I make this soup ahead of time?

Yes, the broth actually tastes better reheated the next day, once the flavors have had time to blend. Cook the yam separately and add it just before serving.

What can I use if I don't have fresh chili?

A rehydrated dried chili or a spoonful of chili paste can replace fresh chili. Adjust the amount based on how spicy you want it.

How long does it take to make a Nigerian chicken pepper soup with yam?

Count 1 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Nigerian chicken pepper soup with yam?

About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Nigerian chicken pepper soup with yam cost?

About €3.50 per serving, or €14.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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