SPICED CHICKEN PEPPERSOUP serve 6-8

Guinea Fowl or Turkey can also be used.

Wash the chicken pieces and place in a pot with some water chopped
onions chillies and crushed garlic. Season with salt and boil for 30
minutes. Add the peppersoup seasoning and the rest of the stock and
continue cooking for another 30 min utes until chicken is tender. Stir
in the crayfish and mint leaves stir and simmer for 10minutes. Season
to taste and serve hot in soup bowls.

SPICED GOATMEAT PEPPERSOUP  serves 4

This soup called Nwo-nwo  particular favourite of beer and palm wine
drinkers and it is the

most popular of all the peppersoups.

Wash and cut the meat into small pieces put into a deep pan add some
water chopped onions and ground chillies. Season with salt and cook
for 30-45minutes until meat is almost tender. Add the peppersoup seasoning
and the rest of the stock and cook for another 10-15minutes until meat
is soft and tender. Sprinkle in the crayfish chopped mint and utazi
leaves stir and allow to simmer for 5 minutes. Serve hot in traditional
earthenware soup pots or bowls.

SPICY MIXED MEAT PEPPERSOUP serve 6-8

Wash and cut the kidneys into small cubes leave to soak in salted water
for 1 hour. Wash and place the diced beef tripe and cow's foot into
a deep pot. Add the chopped onions and chillies. Season with salt add
some water or stock and cook for 45 minutes to an hour until almost
tender. Drain the water from kidneys and cook separately for 5 minutes
rinse and add to the pot of cooked meats. Add peppersoup seasoning and
stock bring to the boil and cook for 15 more minutes. Stir in the crayfish
and utazi leaves and allow to simmer for 10 minutes. Season with salt
and serve in earthenware soup bowls garnished with chopped mint.