Turkey and yam pepper soup is a spicy, aromatic Nigerian comfort food that pairs tender turkey pieces with soft, hearty cubes of white yam in a rich, herbal broth. This dish is a Nigerian classic, perfect for a rainy Lagos day. It is comforting and packed with flavour.

Ingredients 

• Get 500g of turkey (cut into bite-sized pieces)
• Get 300g of yam (peeled and cut into small, even cubes)
• 2 tablespoons of Pepper Soup Spice
• 2 tablespoons of ground crayfish
• Fresh Peppers Atarodo/Scotch Bonnet, you can blend or finely chop, depending on your spice preference
• 1 medium Onions(finely chopped)
• Chopped scent Leaves (Efinrin/Basil)
• 2 Seasoning Cubes
• Salt to o taste
• Pour enough water to cover the ingredients

Instructions

• Wash the turkey pieces thoroughly and place them in a pot. Add the chopped onions, one seasoning cube, and a pinch of salt. Add just enough water to cover the meat, then bring to a boil for about 10–15 minutes, until partially cooked.
• Add the cubed yam to the pot. If the water level is too low, add a little more to it.
• Add the pepper soup spice, ground crayfish, and the fresh peppers. Add the remaining seasoning cube. Cover the pot and let it simmer on medium heat.
• Allow the soup to cook for another 15–20 minutes, or until the yam is tender enough to pierce with a fork and the turkey is fully tender.
• Taste and adjust the salt if necessary. Finally, stir in the chopped scent leaves. Let it simmer for just 1–2 minutes so the leaves remain vibrant and release their aroma, then turn off the heat.
• Serve hot in a bowl, either on its own or accompanied by a cold drink.