1.) Cut the chicken into good sizes after removing all its skin. Put in a pot of water, add salt, maggi, onion and boil for 25 minutes.
2.) Add your pepper soup spice, ground pepper, maggi and boil for 15 minutes covering the pot. Cut and dice the yam into big cubes and add it into the chicken pepper soup and boil for 10 minutes.
3.) Finally, add the scent leaves, ground crayfish, add more water and boil finally for 15 minutes. Serve it alone or with white rice, boiled yam or boiled black plantain… yummy.
CALORIES PER SERVING: 125
PROTEIN: 81%
CARBS : 0%
FAT : 15%
CHICKEN PEPPER SOUP (P+F) – BASIC RECIPE
© 2012 and Beyond. Dr. Ela Maris. TLN Fitness Services and TotalFatLossPlan.com