Zuhra opened her home to me May 2019 to share a typical Nigerian iftar. She taught me how to make this spicy and delicious Pepper soup, and the required accompaniment of Kosai (Bean Fritters).
CourseIftar, Soup
CuisineNIgerian
KeywordIftar
Servings8servings
AuthorZuhra
Equipment
food processor or blender
Ingredients
1whole chickenor equivalent, with bone ~3.5 lbs, cut into 10 pieces
1.5tspsaltplus more to taste
1cupchopped tomato, quarteredoptional but preferred
1 1/2cupsonion, peeled and quartered1 med/lg
2red peppersseeded and quartered
4-5garlic clovespeeled
2tsppiece of fresh ginger
2habanero peppers w/ seedsor remove seeds for less heat.
1/3cupolive oil
2chicken or vegetable bouillon cubes, mashed
1bay leaf
1tspdried thymeoptional but very Nigerian
~ 1.5 quarts of hot water
1/2tspblack pepper
1bunch of scallionschopped
Optional
Instructions
Trim chicken and salt it heavily to help remove impurities. Allow to sit while you prepare the veggies. Boil water and keep aside.
Wash and quarter vegetables. In a blender or food processor, pulse onion, peppers, garlic, ginger (and tomatoes, if using) until chopped small but not completely blended. If using tomatoes put them at the bottom so that they get pulverized, but the others don't get as pulverized.
Heat a medium-sized pan to medium-high heat, and add olive oil. When very hot, add the vegetable mixture, bullion, thyme and bay leaf, and cook for about 20 minutes, stirring occasionally until the oil begins to separate. If it begins to stick to the bottom of the pan, add 1/4 cup of the hot water and de-glaze with a wooden spoon.
Meanwhile, rinse chicken of excess salt, and keep aside until the vegetables have cooked per above. Add the chicken in the vegetables and cook for about 10 minutes, allowing it to brown on the pan a bit, not worrying about lack of water. After about 10 minutes, de-glaze the pan if needed, and then add just enough ot water to cover the chicken. Stir to combine. When it comes to a boil, reduce heat to simmer until chicken is fully cooked. Taste, and season with salt an pepper per your preference.
Meanwhile, chop the scallions, putting the whites in the soup, and reserving the greener tops for garnish.
Serve with scallion greens and Kosai or ??
Notes
Notes About Ingredients
Chicken: is most typical in her family, but Zuhra says other meats are also common, too.
Red peppers: the slightly longer-shaped version of red bell peppers is closest to the type she would use in Nigeria.
Habenero: red is most often used in Nigeria, but whatever color is available will also work.
Oil: Best to always start with a good amount of oil first so that nothing scorches, and you can always skim it later if needed.