Liberian Pepper Soup

We have a Liberian friend here for a couple weeks so we are enjoying the tastes of Liberia. We all give a thumbs up to pepper soup so here is the way to make it in America. Sorry, but you'll have to travel to Liberia to get the real version but this is pretty close and very tasty. (*Liberian food is very hot and spicy!) We also had ground pea (peanut butter) soup and plantain chips (simple and one of my favorites to snack on.) Hamilton made this version less "hot" to make it easier on us. Our kids will only eat so much "heat". You can always add more pepper to make it hotter.


HAMILTON PREPARING THE FISH

ADDING CHICKEN AND PORK

ONION

WATER

TOMATOES

READY TO COOK






4 boneless, skinless chicken breast
3 perch or tilapia filets
4 pieces boneless pork chops
1/2 onion
Lawrey's Season Salt
2 chicken boullion cubes
1 can tomatoes with chilis
2 habernero peppers, halved and seeds removed
3 plaintain bananas, cut into 1/4 in slices
2 large sprinkles salt
water to cover

Cut the fish, chicken and pork and season with season salt. Shake a large portion of season salt on all pieces. Put chicken and pork in dutch oven. Add water until about 2/3 full. Add sliced onion, plaintains and chicken boullion cubes. Add tomatoes. Add peppers. Bring to a boil and simmer for about 45 minutes (add fish filets now) to 1 hour. Cook until fish is done. Fish should fall apart easily and take about 5 min or so.

Serve over rice.