Nigerian Pepper Soup Recipe

Ingredients (18)

• For the Spice Mix (See Note):
• 8 urheri pods (grains of Selim), seeded
• 6 erhe seeds (calabash nutmeg), shelled
• 2 gbafilo seeds, shelled and roughly chopped
• 2 umilo seeds, shelled and roughly chopped
• 1/2 teaspoon alligator pepper (grains of paradise)
• 1/2 teaspoon uziza seeds
• For the Pepper Soup:
• 1 small chicken (about 2 pounds; 905g), cut into 2-inch pieces (see note)
• 2 quarts (1.9L) cold water
• 2 teaspoons ground crayfish (see note) 
• 1 teaspoon (4g) Diamond Crystal kosher salt, plus more to taste; for table salt, use half as much by volume or the same weight
• 1/2 teaspoon Nigerian red dry pepper or cayenne pepper, plus more to taste
• 6 fresh lemongrass leaves, divided (see note)
• 1 large (or 2 small) fresh makrut lime leaves
• 2 to 3 sprigs fresh scent leaf, finely chopped, for garnish (see note)
• Boiled yam, plantain, white sweet potatoes, or cooked white rice, for serving
• Unrefined West African red palm oil, for serving