I dedicate this post to my friend Bella, who has been asking me for this recipe (even though I sent it to her before lol). And talk about perfect timing, this is real comfort food for this kind of weather. That being said, the dish once known as “Sweet Potato Soup” will now be referred to as “Bella’s Soup”.
So I first made this soup back in 2010 out of just wanting to experiment and it tasted great. Please note that there isn’t a “right” list of ingredients to use, it’s all down to preference BUT you will need sweet potatoes, everything else you’re permitted to remix.
- 2-3 Large Orange Sweet Potatoes
- Carrots (batons, diced, sliced…)
- 4 Chicken Breasts washed and sliced into strips (not too thinly; I sometimes use Beef, Lamb or Pork)
- Mixed Peppers
- Sweet Corn
- 2 stalks of Spring Onions (½ of a large White or Purple Onion will do)
- 4 tablespoons Olive Oil or Vegetable Oil
- Preferred Seasoning:
- 1 tablespoon Mixed Herbs
- 1 tablespoon of dried & ground Scotch Bonnet Pepper (you can use chilli powder to substitute DO NOT USE MORE THAN 1 TABLESPOON – You have been kindly advised)
- 1 ½ teaspoons ground Ginger (or you can use fresh ginger)
- 2 Cloves of Garlic (chopped or 1 tablespoon of garlic powder)
- 1 ½ teaspoons of Sea Salt
- 1 teaspoon Black Pepper
This batch will happily serve 4 people, with a second round each. It keeps well in the fridge (no longer than a week) and in the freezer (once defrosted you can keep it in the fridge for 2-3 days).
- Peel your potatoes and slice them 1cm thick.
- In a big enough pot, add your oil, onions and all your seasoning except your salt and ‘fry’ on medium/high heat for 5 minutes.
- Turn the heat down and add the potatoes and ensure that the seasoning covers all your potato slices. Do the same with your chicken slices.
- Add enough cold water to cover the potatoes and chicken to just about 2cm above.
- Cook on a high heat for 30 minutes.
- After 30 minutes, reduce the heat all the way down and stir.
- Add the sweet corn, mixed peppers and continue cooking on a low heat for a further 30 minutes and stir. The potatoes should have softened and the chicken will be cooked through.
- By now the soup should have been cooking for an hour, now add the carrots and sea salt to taste.
- Continue cooking on a low heat for another 30-45 minutes (maximum I cook the soup for is 2 hours in total, so please don’t make this on empty stomach, you’ll be hungry for a while).
After 2 hours, I usually have soft chunks of potato remaining, but if you’d prefer a really smooth soup I suggest cooking the potato through first (as in step 4) and use a hand-held food processor to smooth out any lumps. Once smooth add the sliced chicken and vegetables to cook through in the soup (add a little more water at this stage, being that the soup would have thickened drastically – add enough water to ensure the chicken and vegetables cooks through without burning the soup or losing the thickness of the soup. Cook the chicken and vegetables on a low heat for 30-35mins and serve).
Once ready, I like eating my soup with whole wheat bread (or Agege Bread*, which ever is in the house).
If you happen to make this, let me know how it turns out!
P.S. Here you go Bella! Enjoy!
*Agege Bread – Nigerian Bread, a sweet bread.