Pour onion, scotch bonnet pepper, garlic, grains of selim, African orchid nutmeg, black peppercorn, add water and blend into a smooth mixture.
Pour chicken into a saucepan over medium heat, add blended mixture, cloves, salt, stir and let simmer for 3 minutes.
Add 2 cups of water and bring to a boil for 7 minutes.
Add potatoes, stir and let cook for 10 minutes.
Add African wild basil, chopped scotch bonnet pepper, stir and let simmer for 5 minutes.
Adjust salt and seasoning to your taste.
Chicken pepper soup ready to serve.