First, I always start by gathering all the ingredients. This makes the cooking process seamless and more enjoyable. I wash the chicken thoroughly and cut it into bite-sized pieces.

In a large pot, I place the chicken pieces and add the chopped onion, garlic, ginger, and bouillon cubes. I pour in the water and bring it to a boil over medium heat. Once it boils, I reduce the heat to a simmer and let it cook for about 20 minutes until the chicken is partially cooked.

Now, I add the Nigerian pepper soup spice mix, ground crayfish, and ground chili pepper to the pot. I stir everything together and let the soup continue to simmer for another 15 minutes. The aroma at this point is absolutely amazing!

I taste the soup and adjust the seasoning by adding salt if needed. Then, I let it simmer for an additional 10 minutes, allowing the flavors to meld together perfectly.

Finally, I garnish the soup with fresh basil or scent leaves, adding a burst of color and freshness. The soup is now ready to serve hot and enjoy!