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Pepper soup mostly goes with fufu. This is my recipe

You Will Need:

1 pig foot
2 lbs chicken
1 lb stewing beef
2 lbs soup bones
1 lb shrimp (with shells)
3 crabs (cleaned and cut in half)
1 large onion (chopped)
1 1/2 C whole okra
2 tsps salt
3 tsps seasoned salt
1 tsp ground black pepper
1 or 2 Tbs tomato paste

*** Ingredients from Spanish or Oriental store

1 pod of orange habenero hot pepper
2 bonnies
1 piece dried fish (about 2 inches)
1 piece dried meat (about 2 inches)
2 Maggi chicken soups (optional)
3 bitter balls
1 large Orange (see Tips)

Make your pepper soup

Cut the pig foot into 6 pieces. Wash and boil separately until soft. Rinse off and set aside.

Cut stewing beef and soup bones into 1 inch pieces. Peel bonnies and remove bones. Break into small pieces. Wash and cut dried fish into 1 inch pieces. Clean crab, remove back shell, and break each in two pieces.

Combine pig foot, beef, soup bones, bonnies, crabs, shrimp, dried fish, and dried meat in a pan and wash.

Add 1 tsp salt, 1/2 tsp black pepper, and 2 tsp seasoned salt. Stir to spread seasoning evenly. Let sit for 20 minutes.

Slice onion. Chop up your hot pepper finely. Cut your bitter boils into quarters. Cut ends from okras.

Transfer all ingredients to as 8 quart pot. Add water to pot so that it is 3/4 full (two inches from the top).

Add tomato paste, 1 tsp of seasoned salt and 1/2 tsp of black pepper.

Taste your soup. Add 1 more tsp of salt according to taste. Add one or two Maggi cubes if desired.

Bring soup to a boil on high. Reduce heat to medium high. Half-cover pot and boil slowly until the soup is dry and the pot is 1/2 full.

Enjoy your pepper soup with fufu or with rice.