Rice With Nigerian Gravy And Uziza Chicken Pepper soup

Salted boiled rice served with shredded chicken gravy
Ingredients for uziza chicken pepper soup:
  • Chicken parts like legs, wings, gizzard and *other parts that were left after using the meaty parts for my shredded chicken gravy.*
  • Uziza leaves
  • pepper
  • onion
  • salt
  • knorr cubes
  • water
  • pounded irish potatoes



 chicken pepper soup cooked with uziza and served with boiled rice
 For how to make shredded chicken gravy, GO HERE and HERE
 boiling irish potato in the rice to use as a thickener 
 boiling chicken with knorr seasoning, salt, and onion
 boiling pepper soup parts after using meaty parts for shredded chicken sauce 
 pounding boiled Irish potatoes 
 smooth elastic irish potatoes to thicken the pepper soup a little
 adding pounded irish potatoes and ground pepper to the pepper soup
 adding uziza vegetables to the pepper soup
How To Cook Uziza Pepper Soup:


  1. The washed chicken parts are boiled with salt,
    seasoning cubes and chopped onion, they are covered and brought to a boil,
     CHECK FOR SALT
  2. ground pepper and pounded irish potatoes (small quantity) are added and
    allowed to boil for about 5 minutes.
  3. The uziza was the last thing to be added and allowed to boil for another
    4 minutes before turning off the heat.
  4. Serve pepper soup hot.
I did not add pepper soup spices here because I wanted the
pepper soup exclusively for   boiled rice.


Boiling  pepper soup allowed to simmer
NOTE: Too much Irish potatoes can make your pepper soup too thick. A little is just right! 
Vegetables should be used sparingly in pepper soups. Too much will give you a  pot of vegetable soup.
 well cooked  chicken pepper soup for boiled rice
 hot boiled rice with vegetable sauce and pepper soup
 a plate of rice, sauce and chicken pepper soup
 well cooked, well eaten!
 gigantic chicken soft leg in the plate of rice, YUMMY!
Did you know that there are so many thickeners you can use for your Nigerian soups?


  1. pounded yam
  2. pounded cocoyam
  3. pounded irish potatoes
  4. baking flour
  5. corn flour
  6. pounded boiled rice etc etc.


Uziza leaves are hot, so, it is best not to add too much pepper.
Enjoy!
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20 comments:

  1. The chicken gravy on rice is just the eaters' delicacy any day, and as for the peppersoup, that one is to step down, especially with the uziza in it.

    ReplyDelete
  2. Mrs Eya, wat did u use 4 d chicken gravy.

    ReplyDelete
    Replies
    1. Hi Mary, scroll back up and click on the link for how to make chicken gravy.

      Delete
  3. Anonymous7:56 AM

    pls is it necessary to add the flour mixture to the gravy

    ReplyDelete
    Replies
    1. It is necessary to thicken the gravy. You can chose to thicken with boiled potatoes, yam or any other thickener that you prefer.

      Delete
  4. Anonymous3:59 PM

    This is d bestest blog ever!thanks a lot

    ReplyDelete
  5. joygirl4:03 PM

    Its my first time on ur blog and am so happy I came. Would make ur fried spagetti and chicken for dinner. I have a question sha...only recently used uziza in my ogbono and the person that introduced it to me said if the leaf is cut with a knife it becomes bitter so I have used it twice now and used my hands to shred them. Can I use knife next time and not have a bitter taste in my soup? And u refer to it as hot leaf am not sure I tasted anytin hot about it...maybe I didn't pay close attention. I must say I love pepper sha. Eager for ur response. Kudos to u for the lovely work ure doing.

    ReplyDelete
    Replies
    1. Thanks Joygirl, no, not bitter. I chop my uziza with a knife. Another name for it is hot leaf.

      Delete
  6. Cynthia7:15 PM

    Wowwww... Am a ist timer here & seriously all ur delicacies r wonderful.. Thumps up.. Waiting 4more recipe 4rm u

    ReplyDelete
    Replies
    1. Thanks Cynthia, you are welcome here! I have just posted more. Scroll down and click on HOME.

      Delete
  7. jayne1:11 PM

    Nice one you've got here,can irish potatoes be used as thickner 4 white soup?I haven't seen it anywhere though, just asking.

    ReplyDelete
  8. I haven't used it too, but I think it can be used.

    ReplyDelete
    Replies
    1. Okay,will give it try.thanks.

      Delete
  9. I actually like chicken legs. haven't eaten it in a while though.

    ReplyDelete
  10. Anonymous2:11 PM

    i love this blog,am a first timer,jst made vanila icecream,stil in d freezer. Tanx

    ReplyDelete
  11. Anonymous12:21 PM

    Just checked in on this blog 3 days ago, enjoying it all the way especially the mouth watering recipes. Thank you

    ReplyDelete
  12. Anonymous2:02 PM

    my name is vera, pls ma can i add irsh potao as a thickner in peper soup for Agidi

    ReplyDelete
  13. tanxx aunty Eya

    ReplyDelete
  14. Anonymous12:07 AM

    I am a Kenyan lady married to a 9ja man and this website has been a God send! Every soup I have made from this webiste has been a hit in my home:-). Asante sana (meaning thank you very much in Swahili) and God Bless!

    ReplyDelete

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