Monday, 12 October 2015


Inspired by the classic Nigerian Pepper soup, is this recipe made with Kaffir Lime and Chicken.
This recipe has a perfect sweet, sour and spicy broth with the Ndudu twist.
Don't hesitate to leave comments and  feedback about your experience.

3 finely chopped Kaffir Lime leaves
Diced Yam cubes
2 Chicken breast and Legs
1 large diced Onion
2 Green diced , Chillies
20g of blended Ginger
Salt and Pepper to taste
Zest and juice of 1 Lemon
10g sliced Ginger
1 litre of Ginger beer


In a bowl add the Chicken, Ginger, Kaffir Lime, chopped Chillies, diced Onions and zest of the Lemon. 
Mix everything together and marinade the Chicken for at least an hour in the fridge

Pre-heat the oven to 180*c
Transfer the Chicken and marinade to a casserole pot , slow cooker or Clay pot. 

Add the ginger beer and place it in the oven and cook for about 30-40 minutes. 

Place the Yam cubes in a saucepan with enough water that covers the Yam (about 2 cm above the Yam). 

Place the Yam on a medium heat and cook for about 5-7 minutes. The Yam is cooked when it has a translucent  look and there isn't any resistance when you insert it with a fork. 

Remove the Chicken from the oven, add the Lemon juice, stir and leave to rest for about 5 minutes. 

To serve
Strain the broth , using a fine strainer, shred the moist chicken and add to the broth. Sprinkle with Greek basil , Coriander or Kaffir Lime.

All photos and recipes are by the owner of this blog.