Liberian Pepper Soup

Ingredients

• 2 tablespoons palm oil
• 1 onion
• 2 cloves garlic
• 1 ginger
• 2 scotch bonnet chile peppers
• 1 bay leaf
• 1 pound chicken, cut into pieces
• 4–5 cups chicken broth
• 1 pound fish, cut into steaks
• 1 plantain
• 1 carrot

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.
3. Sauté until the onion becomes translucent and fragrant.
4. Stir in the chopped Scotch bonnet peppers and bay leaf.
5. Cook for a few minutes to release the flavors.
6. Add the chicken pieces to the pot.
7. Cook until they are lightly browned on all sides.
8. Pour in the chicken broth.
9. Bring the mixture to a simmer.
10. Cover the pot.
11. Let the chicken cook for about 20–25 minutes, or until it is fully cooked and tender.
12. Once the chicken is cooked, add the fish steaks or fillets to the pot.
13. Let them simmer in the soup for an additional 5–10 minutes, or until they are cooked through.
14. Stir in the sliced plantain and carrot.
15. Let the soup simmer for another 5–7 minutes, or until the vegetables are tender.
16. Season the soup with salt and ground black pepper to taste.
17. Adjust the seasoning according to your preference and desired level of spiciness.
18. Remove the pot from the heat.
19. Let the soup rest for a few minutes before serving.