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 peppersoup spice and a little salt to taste. Add 2 cups of water into the pot and mix the content well.

Cover and allow simmer for around 20 mins for the chicken to cook.

Add enough water to cover the chicken, add the remaining pepper soup spice blend and the crayfish. Reduce the heat and allow to cook for another 20 mins.

Remove from heat and serve.