[FOODIES CORNER] How to make Plantain Pepper Soup

By Toyibat Ajose On Sep 28, 2024

Normally, pepper soup is made without plantains, but times have changed, and plantains are now one of the most popular additions in the soup.

Ingredients

8 pieces of chicken (I used the guinea fowl)
1 Ripe plantain (peeled and cut into 8 rings)
2 Habanero/rodo (adjust to your preference)
2 Tablespoons paprika powder for color; (optional)
2 tablespoon red pepper flakes
1 Tablespoon Dry ground pepper (ata gigun)
1 tablespoon pepper soup spice
Seasoning powder/cube
1/8 cup onion (chopped)
Salt to taste
A handful of herbs of your choice. (you can use mint/efinrin/scent leaves or your choice)

Nov 23, 2024

Nov 23, 2024

Nov 22, 2024

Instructions

Clean your chicken and remove any excess fats, clean the habanero (rodo), and set aside with other ingredients. Clean the chicken very well and add to a pot, pour about 4 cups of water, seasoning powder, onion, salt and boil over medium-high heat.
Boil for about 10 minutes and add the habanero/rodo you can chop it or cut it open and add to the chicken.
Continue to cook when the chicken, depends on how hard your chicken is cook for about 90% then add the remaining ingredients except for the herbs and continue to cook.
Add the plantain (cut up) and boil until the plantain is soft. You don’t want it too soft if not the plantain taste will overpower the pepper soup taste.
Check the seasoning and readjust if necessary. If you desire to add a handful of herb (chopped) and mix.
When it is ready you could leave it for a little bit (heat off) and allow the spices to mellow before serving. You can reheat it if it is cold.
Serve and enjoy.