Nigerian Pepper Soup

For the Spice Mix: In a small stainless-steel or cast iron skillet, combine urheri, erhe, gbafilo, umilo, alligator pepper, and uziza. Over medium-low heat, toast spices, stirring and swirling frequently, until fragrant, about 5 minutes. Let cool to room temperature, about 10 minutes. Transfer spices to a spice grinder and grind until a crumbly, coarse powder forms, 2 to 3 minutes. Empty into a small bowl; set aside. Maureen Celestine / Serious Eats For the Pepper Soup: In a large stockpot, combine chicken, water, ground crayfish, salt, cayenne pepper, half of the lemongrass, and prepared spice mix. Bring to a boil over high heat, then reduce heat to maintain a simmer. Simmer until chicken is cooked through and tender, but not falling off the bone, about 45 minutes (the time may vary depending on how the meat was cut). Maureen Celestine / Serious Eats Add lime leaves and remaining lemongrass. Season with salt and cayenne pepper to taste. Let stand to allow flavors to develop, about 10 minutes. Maureen Celestine / Serious Eats To serve, divide chicken between warmed soup bowls. Ladle broth on top, garnish with scent leaf, and serve with or alongside boiled yams, plantains, white sweet potatoes, or rice, and a small bowl of palm oil for dipping. Maureen Celestine / Serious Eats