Gambian Pepper Soup




Add the chicken to a saucepan, cover with 2 liters water, bring it to a boil, reduce to a simmer, then cover and cook for 15 minutes.

Meanwhile, combine the garlic, onion and chillies in a pestle and mortar or food processor and render to a smooth paste.

As the chicken has cooked for 15 minutes, add the black pepper, chilli paste, salt and maggi cubes.

Return to a boil and cook uncovered until the liquid has reduced to about 500 ml

Add the tomato purée and stir until well blended into the sauce and it becomes thick (we has left it a little liquid, personal preference).

Serve hot over rice.