1.) Cut the chicken into good sizes after removing all its skin. Put in a pot of water, add salt, maggi and boil for 25 minutes.
2.) Add your pepper soup spice, ground pepper and boil for 15 minutes covering the pot. Add maggi and salt to taste.
3.) Finally, add the scent leaves, ground crayfish, add more water and boil finally for 15 minutes. Serve it alone or with brown rice, boiled yam or boiled unripe plantain “amala”, also called “elubo”… yummy.
CALORIES PER SERVING: 200
PROTEIN: 54%
CARBS : 0%
FAT : 46%
EGUSI PEPPER SOUP (P+F)