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Plats Principaux•
Cameroon
Traditional Cameroonian Fish Pepper Soup
A fragrant, spicy poached fish broth infused with native digestive bark spices, garlic, ginger, and hot yellow pepper.
Prep20m
Cook25m
DifficultyEasy
Calories473
ServingsAutomatically adjusts ingredient amounts
6
Ingredients (14)
0/14 readycanned sardines in oil
1 kg
toasted djansang seeds and wild pebe nutmeg
20 g
Penja white pepper and sea salt
2 pièce
ésèsè (fruit de 4 côtés)
5 g
Penja white pepper and sea salt
10 g
tomato paste and onions
3 pièce
Finely chopped mild onion
1 pièce
garlic and hot chili
2 gousse
fresh ginger root juice
15 g
branche de basilic
1 tige
100% pure smooth roasted peanut butter
2 cuillère à soupe
piments frais
2 pièce
fine salt
1 cuillère à café
pure spring water and ice
1 l
Nutritional Values (per serving)
Calories473 kcal
Proteins38.7g
Carbs33.4g
Fats20.9g
Heritage & History
A celebrated celebratory and wellness soup in Cameroon, savored with boiled green plantains.
Preparation & Cooking Steps
4 steps1
Clean and cut fresh fish into steaks.
2
Bring water to a boil with crushed forest spices, garlic, and ginger.
3
Add fish steaks and simmer on low for 10 minutes.
4
Serve piping hot with boiled plantains.
Chef's Tip & Secret
Dipping boiled green plantains into the steaming herbal broth is the traditional way to savor pepper soup.