Chicken Peppersoup and Eko

Peel the onion and garlic. Remove the stalk from the scotch bonnet pepper. Blend into a puree in a food processor. Pour the chicken into a pot and sprinkle in the bouillon cubes. Add the blended puree, ½ of the pepper soup spice, and a little salt to taste. Add 2 cups of water into the pot and mix the contents well. Cover and allow to simmer for around 20 minutes for the chicken to cook. Add enough water to cover the chicken, add the remaining pepper soup spice blend, and add the crayfish. Reduce the heat and allow it to cook for another 20 minutes. Remove from heat and serve.