Nigerian Peppered Chicken Tomato Broth with Plantain Crisps

How to Make It

1. 1

   Prepare the Plantain Crisps

   Preheat your oven to 190°C (375°F). Using a mandoline or sharp knife, slice the peeled unripe plantain into paper-thin rounds (about 1–2 mm thick). Toss slices lightly in coconut oil, a pinch of smoked paprika, and a tiny pinch of low-sodium salt. Arrange in a single layer on a baking tray lined with parchment paper. Bake for 18–22 minutes, flipping halfway, until golden and crisp. Remove and set aside to cool — they will continue to crisp as they cool.

   Tip: Unripe plantain is used deliberately here because it has a much lower glycaemic index than ripe plantain, making it ideal for diabetes management. Do not substitute ripe plantain for the crisps.
2. 2

   Blend the Pepper-Tomato Base

   Add the roughly chopped tatashe, plum tomatoes, scotch bonnet, and half the red onion into a blender. Blend until smooth but not completely liquid — a slightly coarse texture gives the broth body. Set aside.

   Tip: If you prefer a less spicy broth suitable for hypertension patients or those with sensitive stomachs, deseed the scotch bonnet or reduce to half a pepper.
3. 3

   Poach and Shred the Chicken

   Place the chicken breast chunks into a medium pot. Add 500 ml of the low-sodium chicken stock, half the minced garlic, grated ginger, ground turmeric, black pepper, and a pinch of ehuru. Bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until the chicken is fully cooked through. Remove chicken pieces and shred finely using two forks. Reserve all the poaching liquid — it is full of nutrition and will go directly into the soup.

   Tip: Poaching rather than frying the chicken keeps the fat content low and preserves the lean protein, which is critical for clients managing weight, blood sugar, or cardiovascular health.
4. 4

   Build the Soup Base

   In a large pot over medium heat, add a very small drizzle of coconut oil (about 3 ml) or use a splash of water to dry-sauté. Add the remaining sliced onion and garlic and cook for 2–3 minutes until softened and fragrant. Pour in the blended pepper-tomato mixture and cook, stirring frequently, for 10–12 minutes until the raw tomato smell disappears and the sauce has reduced and deepened in colour. This step — known locally as 'frying the stew base' — is essential for flavour.

   Tip: Cooking the tomato base down properly reduces acidity naturally, meaning you need far less salt to achieve a balanced, full flavour. This is a key strategy for hypertension and kidney-health clients.
5. 5

   Combine and Simmer the Broth

   Pour the reserved poaching liquid and the remaining 500 ml of chicken stock into the pot with the cooked tomato base. Stir in the ground crayfish, smoked paprika, turmeric, and ground black pepper. Bring to a gentle boil, then reduce heat to a low simmer. Add the shredded chicken back into the pot. Stir well, taste, and adjust — add the minimum amount of low-sodium salt needed, if any. Simmer uncovered for 8–10 minutes to allow all the flavours to meld beautifully.

   Tip: The crayfish provides natural umami and a rich mineral profile including calcium and zinc, reducing the need for high-sodium seasoning cubes which are harmful for hypertension and kidney-health clients. Avoid stock cubes entirely.
6. 6

   Add the Leafy Greens

   In the final 3–4 minutes of cooking, stir in the shredded ugu leaves and uziza leaves (if using). Do not overcook the greens — they should be wilted but still vibrantly green and nutrient-intact. Overcooked greens lose their water-soluble vitamins, particularly folate and vitamin C, which are vital for clients with PCOS, lactation needs, or anti-inflammatory goals.

   Tip: Ugu (fluted pumpkin leaves) are one of Nigeria's most nutritionally powerful leafy greens, rich in iron, folate, and antioxidants. They are particularly recommended for lactating mothers and those managing anaemia alongside diabetes.
7. 7

   Prepare the Avocado Topping

   Just before serving, halve the ripe avocado, remove the stone, and slice thinly. Drizzle immediately with fresh lemon juice to preserve colour and add a bright, clean acidity that balances the rich smoky broth.

   Tip: Avocado provides heart-healthy monounsaturated fats and potassium, which actively support blood pressure regulation. For hypertension clients, the avocado topping is not optional — it is therapeutic.
8. 8

   Plate and Serve

   Ladle the hot Nigerian peppered chicken broth generously into wide, deep bowls. Top each bowl with a handful of the baked plantain crisps (added at the last moment to preserve crunch), 2–3 slices of fresh avocado, a few rings of fresh red onion, and torn scent leaves for aroma. Serve immediately while the broth is hot and the plantain crisps are still crisp.

   Tip: For meal-prep purposes, store the soup base and toppings separately. The broth keeps well refrigerated for up to 3 days. Reheat gently on the stovetop, never microwave at high heat, to preserve nutrient integrity. Bake fresh plantain crisps per serving day for best texture.