I start by thoroughly washing and cutting the chicken into bite-sized pieces. I prefer to use bone-in chicken as it adds a richer flavor to the broth.

In a large pot, I heat a small amount of oil and sauté the chopped onions, garlic, and ground ginger until they become fragrant. This usually takes about 2-3 minutes.

Once the aromatics are ready, I add the chicken pieces into the pot. I stir the chicken to coat it with the onions and spices, then cook it for 5-7 minutes until lightly browned.

Next, I pour in about 4-5 cups of water, ensuring the chicken is fully covered. Then, I add the pepper soup spice mix, ground crayfish (if using), thyme, seasoning cubes, and salt.

I bring the soup to a boil, then reduce the heat to a simmer. I let it cook for about 20 minutes, stirring occasionally. At this point, I add the chopped scotch bonnet peppers for that signature heat.

After 35 minutes, the chicken should be tender, and the broth infused with the perfect blend of spices. I taste the soup and adjust the salt and seasoning if necessary. I also add chopped fresh basil or scent leaves just before serving.