Nigerian Pepper Soup with Shredded Turkey

Ingredients

• 2kg Turkey pieces (preferably drumsticks)
• 1 Calabash nutmeg
• 40g Basil
• Plenty Black pepper corns
• 2 tablespoons Pepper soup spices (ginger, cumin, fennel and cayenne I think)
• Seasoning (Knorr chicken cubes)
• 1 Large onion
• Garlic
• Salt
• 1 (Optional) Habanero

Method

1. Wash, cut turkey drumsticks and put in a pressure cooker
2. Add cut onion, garlic, salt and seasoning and cook for 1 hour
3. Strain the turkey stock into a put-on low heat
4. Burn the calabash nutmeg on open flame for 50 seconds and pound with a pestle in a mortar and had to the turkey stock
5. Add the pepper soup spices to the turkey stock
6. Debone and shred the turnkey and add to turkey stock
7. Wash, chop basil and add basil to turkey stock
8. Let it simmer on low heat

Notes

This will be reheated when guest arrive. I made habanero optional. I’ll add it to the pressure-cooking process if I determine the chili levels of my guest