Name: Chicken Peppersoup
Yield: 6–8 servings
Ingredients: 1 tablespoon anise seeds; 1 tablespoon coriander seeds; 1 tablespoon cumin seeds; 1 tablespoon allspice berries; 1 tablespoon ground ginger; 1 tablespoon fennel seeds; 1 tablespoon Sichuan peppercorns; 1 tablespoon dried tamarind pulp; 1 teaspoon whole cloves; 1 (3-pound) chicken, cut into serving pieces; 1/4 cup freshly squeezed lemon juice; 4 cups water; 1 onion, minced; 2 cloves garlic, minced; 2 tablespoons dried bird chiles, or to taste; Salt, to taste; 4 cups chicken stock; 1/4 cup Pepper Soup Spice Mixture; 2 tablespoons minced dried smoked shrimp; 2 tablespoons chopped fresh mint; Mint sprigs, for garnish

Photo by Joseph De Leo, Food Styling by Pearl Jones

Peppersoup is a popular Nigerian favorite and can be prepared with chicken, fish, goat, mutton, game, or organ meats. It should be fiery hot with spices. The traditional spices can be hard to find in the United States. Below you'll find an alternative invented by homesick Nigerians.

Note

Tamarind powder, dried bird chiles, and dried shrimp are available at African, Asian, Indian, and West Indian stores and online.

Recipe notes

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