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  1. Eileen

    Hello Lola,

    I am planning on making this. If I substitute goat meat for stew beef meat, should I still follow the same directions? Please Advise. For meat, is it best to use boneless or in-bone? Please Advise. And if I add green plantain, when should I add it?

      • Anonymous

        Hi Lola, thanks for your recipes, I am an Spanish lady and I love African food, and so far I have done egussi and pepper soup, thanks again because I have learning something new.

  2. Edyta

    I love African dishes and this has been on my to-do list for a while. An amazing keeper recipe. Thanks for sharing.

  3. Heidy L. McCallum

    Hello! This recipe looks fantastic! I love trying new foods and anything that includes Scotch Bonnet Peppers has to be off the chain delish! I can’t wait to try this recipe ASAP! I love spicy foods, the hubby will love this too I bet!

  4. JANET EDWARDS WEARING

    HELLO, I made this, and I’m making it again right now, it was such a hit that everyone is asking for it again. I LOVE this hot pepper soup. Thanks. I also found an AMAZING Jasmine RICE recipe to go with it. Yum, yum, yum.😍😍😍😍😍😍😍

  5. Bintu | Recipes From A Pantry

    African pepper soup is one of my absolute favourites! This looks so delicious, I could do with a bowlful right now!

    • Lola Osinkolu

      Dear Melinda, the cooking time is totally dependent on the type of the chicken or even the part of the chicken that you are cooking (e.g perhaps its an organically raised chicken-which may take time or genetically modified chicken- which cooks faster. Even still the breast cooks faster than the thighs regardless in some instances)… so you’ll have to experiment to know what cooking time works for you.

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