What you have is the beautiful marriage between peppersoup and Ogbono. I once ate a Togolese stew that had whole green scotch bonnets in it. Like the Cameroonian ones, their peppers have a unique aroma and they are not searing hot, so when you put it in your mouth, the skin slides from the prolonged cooking and you have a hit of sweet heat. Sometimes I like that added detail in my food even if the peppers aren't very special.