"Can you do fish pepper soup?" a viewer asked me on YouTube after watching my Mpuh Fish (a traditional sauce) video. "Yes I will!" I replied. And here we are today! That's how a lot of recipes are born around here, people. You ask, I oblige and boom the video is made. I already have a written recipe for fish pepper soup here on the blog. But you know, a video is so different. When you watch me put everything together, it is livelier. Amiright?
The really cold days are getting over here. Spring has sprung! It feels so good to go out and breathe air that doesn't feel like air coming from the freezer. But we still get to have some cold days which means there is enough room for fish pepper soup. I love pepper soup! Whether with beef, with chicken, or with fish, pepper soup is so comforting! I particular love the one with fish because it gets ready in no time - under one hour!
Pepper soup is a light spicy soup prepared differently in different African countries. The Cameroonian version, which is what this post is about contains Njangsa, a nutty Cameroonian spice. The Nigerian version is made with a blend of spices that excludes njangsa. I have seen Sierra Leonean pepper soup made with all kinds of meats and fish and some tomatoes. So pepper soup recipes are different across various African countries but if there's one thing that remains similar, it is the pepper soup principle.
According to the unwritten pepper soup principle, the soup has to be light, it has to be hot (like spicy-hot) and it has to contain a melange of spices. So if you do not have njangsa, no worries. A nice blend of spices works just fine. My favourite spices include ginger, garlic, basil, celery, parsley and white pepper. I also usually throw in some fennel seeds if I happen to have them but they are not essential.
You can eat pepper soup as it is an appetiser or combine it with a starchy side like boiled plantains or yams for a complete meal. I had this one with boiled white yams because they just work together beautifully.
Did I convince you to make some pepper soup? It is really easy to make and tasty! Watch the video:
Cameroonian Fish Pepper Soup
Ingredients
- 2 large tilapia fish
- ½ medium onion
- 5 cloves garlic- peeled
- 1 inch ginger - peeled
- 1 sprig parsley
- 1 sprig celery
- 1 sprig basil
- 1 African nutmeg (ehuru/nutmeg) - peeled optional
- 30 seeds Njangsa (Cameroonian pepper soup spice) optional
- 1 habanero(hot) pepper
- 1 teaspoon white pepper
- 3 small cubes Maggi
- Salt to taste
Instructions
- Cut each fish into 4 or 5 steaks. Remove gills from the fish heads and remove any unwanted entrails from the middle part of the fish. Wash fish slices thoroughly then place in a pot. Add water to the same level as the fish.
- Put ginger, garlic, white pepper, hot pepper, 'pebe', njansang and all the herbs into a blender. Add water and blend into a smooth paste.
- Pour spice blend into fish. Add in Maggi and salt to taste. Cover and let it cook for about 20-30 minutes until the fish is thoroughly cooked.
- Serve warm as it is or with a starch side like boiled plantains or yams.
Notes
Nutrition
For more cooking inspiration, follow me on Instagram: @preciouscore. And if you make this, don't hesitate to take a picture and tag me. I'll love to see!
Kwandah T says
I love fish pepper-soup but i enjoy 'foot-cow' pepper-soup best 🙂 I can eat the latter from now till the cows come home lol. It is indeed a comfort meal. It 'ministers' to the body, soul and spirit especially in cold weather. (***develops goose pimples at the thought***). Na for 'backhead' you go 'hear' that one.
Besides, i've heard so many alcoholics say a good bowl of pepper-soup before you commence drinking, makes the alcohol 'park well' in your system. I can't agree or deny beyond the shadow of reasonable doubt.
Thanks for sharing, Mrs.N. Stay blessed.
Precious says
Foot-cow pepper soup is so good! I have heard alcoholics say that too. Not sure how true it is. Lol
I always enjoy reading from you, Kwandah. Thank you!
moven says
i see some people make this peppersoup with fresh tomatoes, in the name of the soup should be thick, and i begin to wonder if soups are meant to be thick
Brittany says
I am studying the Nigerian culture as a Midwifery student. Can I publish your recipe in a cultural cook book surrounding pregnancy and postpartum period? I will happily credit the recipe to your name and website. Thank you!
Vik says
Do you have a YouTube page? Your recipes really help
Precious says
Yes I do. YouTube.com/PreciousKitchen
Maya Zitha says
I always love your recipe, Kwandah...Keep the good work up 🤝
Precious says
Thank you!
Cynthia says
I made a vegan version using yams, plantains, and Mexican squash chunks to give something to chew on, and some kelp and seaweed to make up for the missing fish, and the broth was delicious! Thank you making this available!
Precious says
You are so welcome, Cynthia. I love how you switched it up.
faith says
sorry this might be for another dish. can I blend fresh Corn and keep in the freezer to prepare koki corn later like in a day or more?
Precious says
Hi Faith, yes you could do that.
Diane says
I so love this recipe thanks thanks very much mrs precious
Precious says
You are welcome. Thank you for the feedback.