Liberian Pepper Soup

Liberian pepper soup is a flavorful and spicy soup from Liberia.

Ingredients

• 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

Steps

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.

More recipes with palm oil, onion, garlic, ginger, chile peppers, bay leaves, chicken, broth or stock, white fish, plantain or carrots

Adapted from “Liberian Pepper Soup” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.