Pepper Soup

How to make good pepper soup

Pepper Soup is one of those dishes that is believed to have healing properties. The amount of herbs and spices that go into it feels like you are taking a delicious medication when eating it. In Cameroon, an ingredient called Njansa is the star of Pepper Soup. Njansa is a nut that thickens and gives Pepper Soup the signature flavour Cameroonian Pepper Soup is known for. Though the name says. “Pepper Soup” you don’t have to make your soup overly ‘pepperish’. You basically just add in a little pepper since most of the spices used already lend some heat to the soup. So you can make Pepper Soup without the pepper.

Talking about spices, you can use a wide range of spices. My must-haves are garlic, ginger and onions. In this recipe we used Goat Meat and Cow Feet but you can use whatever protein you choose. You could use fish, chicken or beef.

Prep Time: 30 minutes

Cook Time: 60 minutes

Serves: 4

Ingredients

2 pounds of meat/fish/chicken

1/4 cup of Njansa

2 tablespoons blended garlic and ginger

1 bay leave

1 habanero (hot) pepper

1 large red onion, chopped (or blended)

2 seasoning cubes (Maggi/Knorr or two teaspoons of Bouillon powder)

Salt to taste

Method

Wash your protein and put in a pot. Add water and bring to boil.

When it has boiled for about 30 minutes, add in blended Njansa, all spices and chopped onions and season. DO NOT add spices and seasoning at the beginning (when using meat) because the flavors will greatly reduce by the time your soup is done. Adding spices half-way leads to well-seasoned protein and a very tasty soup. However, if using fish, add spices from the beginning because the fish will cook rapidly. That’s basically it. Your Pepper Soup is ready!

Serve on its own as an appetizer or serve with yams/plantains/rice as a main dish.

 

ENJOY YOUR MEAL!

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