Spicy Chicken &Corn Peppersoup

Having light meals in the evenings means you don’t have to worry about loading on much Calories at night. Always a good idea so you sleep better.
The harmattan chills that we have been experiencing in the last  few days in the evenings was my motivation to try something spicy and hot to keep warm.
A bowl of hot spicy soup for myself, food tray on my laps and enjoying my Saturday evening in front of the telly . South Africa, was playing against Mali and seemed to be a tough football match. Well we know what happened at the end. South Africa lost out. I am not much of a football enthusiast, but you know the way it is, when your spouse is on the sports channel you just have to watch what is on. I ended up switching to the food channel once the match was done.
My inspiration for this soup comes from the Chinese corn and chicken soup.
The African nut meg or Iwun/ Ehuru is my Nigerian twist to this soup and of course the pepper which is a signature of Nigerian soups. So this is a case of China meets Nigeria in the pot.

Recipe ( serves 6)
1 whole Chicken breast
2cooking spoons Sweet Corn
2 red fresh Pepper
2 Green Chilli Pepper
2 cloves Garlic
1/2 sachet ginger/garlic seasoning
1 small Onion
2teaspoons Corn flour
I ball of Iwun/ Ehuru( ground)
1 Carrot( grated)
90cl  Water
Salt to taste

Method
1, Season the chicken breast with the ginger/garlic seasoning and salt.
2, Bring the chicken to the boil with about 10 cl water.
3, Add whole peppers and largely chopped onion and cook for about 10 minutes
4, Take out  the chicken allow to cool and shred into stripes
5, Blend the cooked onion with the stock and chop the  cooked peppers
6, Return the onion blend into a pot, add about 80 cl water,corn flour and the peppers , mix soup to dissolve the corn flour and bring to boil until soup thickens a bit about 3 minutes.
7, Add the chicken and corn and cook for about 2 minutes
8,Sprinkle on the carrots and Iwun (African nutmeg)
9, Serve hot with  a slice of bread.

Tip: You can adjust the pepper level to suit your tolerance level.

Cooking time for this dish is about 25- 30 minutes