Pepper Soup is one of those dishes that I believe to have healing properties. The amount of herbs and spices that go into it make me feel like I’m taking a delicious medication when eating it. It is a very simple soup to make. You just need to boil your protein and blend/grind whatever spices you are using and add in, then add some seasoning and voila, you have made delicious Pepper Soup.
Though the name says. “Pepper Soup” you don’t have to make your soup overly ‘pepperish’. I basically just add in a little pepper since most of the spices used already lend some heat to the soup. Sometimes, I totally omit the pepper to enable the girls eat without crying. So you can make Pepper Soup without the pepper
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. In the United States it can be found in African shops or you can ask your friend, aunty or cousin who just got back from Cameroon for some. However, if you can’t find any, don’t sweat it. There are always enough spices at your local grocery store to give you a really good pepper soup sans Njansa.
Talking about spices, you can use a wide range of spices. My must-haves are garlic, ginger and onions. In addition to these, I use the following spices alternately: white pepper, celery, bay leaves, fennel seeds and much more- it really depends on what I have on my kitchen shelf.
In this recipe I used Goat Meat and Cow Feet but you can use whatever protein you choose. You could use fish, chicken or beef. You could also do a blend of assorted meats. Suit yourself.
Here are the ingredients I used. Njansa is the the golden-looking nuts you find on the left.
PEPPER SOUP RECIPE
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 flavours 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 appetiser or serve with yams/plantains/rice as a main dish.
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Lucy W. says
December 9, 2015 at 7:12 pmI love people that "play" with cooking! I love you,more discoveries!
Precious Nkeih says
December 9, 2015 at 7:12 pmI love you too, hun.
Ayandola Ayanleke says
December 10, 2015 at 2:19 pmI wish I can cook like this o.
ayandola.blogspot.com
Precious Nkeih says
December 12, 2015 at 6:55 pmYou can dear… with just a lil practice.
Anonymous says
July 22, 2016 at 12:33 pmHello, great blog. Just discovered it today. In my book, pepper soup is not much without "Masepu". Guess you can find it in yankee. Look for scent leaves or Hyssop, chop roughly or put in whole at the start of cooking. Takes this it to a whole new level. A pinch or two of black pepper (the traditional one called bush pepper) helps a lot too, but this is kinda optional 'cuz I hardly ever find it when searching. Lol. Keep up the good work sis.
Precious Nkeih says
July 22, 2016 at 12:57 pmThanks for the Masepo tip, sis. I found it here once at the farmer's market. I'll definitely try it if I find it again. Hope to see more of you here!
Stella says
October 31, 2016 at 11:35 amHi,thanks for the secret,my husband will love it.God bless you.
Precious says
October 31, 2016 at 11:39 amYou’re most welcome, Stella.
Natasha Bokes says
November 21, 2016 at 8:19 amThanks for sharing ur recipes. It has definitely upped my cooking skills!
Precious says
November 21, 2016 at 9:15 amSo glad to hear that, Natasha! Thanks for letting me know.
Natasha Bokes says
November 21, 2016 at 8:19 amThanks for sharing ur recipes. It has definitely upped my cooking skills!
Precious says
June 17, 2017 at 1:36 pmHappy to hear that Natasha! And so sorry for the late reply. ?
Stephanie says
April 18, 2017 at 4:36 amNice method, about to try it now. Tks Precious
Precious says
June 17, 2017 at 1:37 pmHope you enjoyed it, Stephanie!
Mbah says
June 17, 2017 at 5:33 amI really love this blog. The pictures of the spices used is so helpful to me as I trot duplicate the flavors I fell in love with visiting Cameroon on two ocassions. I don’t eat cray fish so that changes things. I substitute anchovy fish sauce. Can you suggest a substitute or something else that is not a shell fish?
Also, have you done anything on fufu cornmeal. I love it but mine does not come close to what I had at “home” (I am actually American by consider myself an African living in American). Thank you again for the great blog.
Precious says
June 17, 2017 at 1:34 pmHi Mbah, so glad the blog is helpful to you! And I’m so happy to meet you too!
Now to your questions – there is no substitute to crayfish that I know of. Fish sauce sounds like a great choice! Also do you eat dried fish? Depending on where you live, you could get that from African stores. That could work as a substitute for crayfish. OR you could purchase crayfish flavored Maggi cubes from African/Asian stores.
I have a recipe and video on corn fufu! Check it out here: https://www.preciouscore.com/fufu-njama-njama-and-kati-kati-recipe/
Hope this helps! ?