Guinea Fowl Pepper Soup
Hot pepper soup made with Gunea fowl
- ½ Guinea Fowl Cut Into Pieces
- 8 Scotch Bonnet Peppers (Or Less)
- ½ Cup Shallots
- 5 Cloves of Garlic
- 4 African Orchid Nutmegs
- 3 Grains of Selim
- 1 Tsp Grains of Paradise
- 1½ Tsp Salt
- 800 ml Water
Blend the scotch bonnet pepper, shallots, garlic, African orchid nutmegs, grains of selim and grains of paradise into a smooth mixture and set aside.
Pour the cut guinea fowl into a saucepan over medium heat, add the blended mixture, salt, stir and let simmer for 10 minutes.
Add water, adjust the salt to your taste and let boil for 20 minutes.
Guinea fowl pepper soup ready to serve.