Pèpè Soup du Cameroun (Cameroonian Pepper Soup) is a traditional Cameroonian recipe for a classic spicy stew of fish in a tomato base with hot chillies and native spices. The full recipe is presented here and I hope you enjoy this classic Cameroonian version of: Cameroonian Pepper Soup (Pèpè Soup du Cameroun).
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This Cameroonian version of fish-based pepper soup is interesting to me as it uses a range of native spices for its flavour base.
Ingredients:
3 medium-sized fish (catfish, snapper, tilapia, carp or Nile perch)
2 large, fresh, tomatoes
20 grains of njasang
4 pèbè (calabash nutmeg seeds)
1 onion, finely chopped
2 tbsp fresh ginger, grated
10g mbongo (Alligator Pepper) seeds
10g powdered bobimbi bark (this is calcined hiomi bark), (optional or substitute a little baking soda)
1 Maggi shrimp cube
500ml water
1 hot chilli (Scotch bonnet or habanero)
2 scotch bonnet or habanero chillies, kept whole
1/2 lime
salt and freshly-ground black pepper, to taste
Method:
Clean and de-scale the fish, soak in a bowl of warm water then pat dry and rub with lime.
Cut the fish into steaks and place in a bowl of salted water.
Dry-fry the njasang until lightly browned and aromatic. If the calabash nutmeg is whole, toast the fruit then remove the shells to extract the seeds. However, the seeds only can be bought in many African markets. Combine the njasang and calabash nutmeg seeds in a mortar with the alligator pepper. Pound to a powder.
Combine the tomato, onion, ginger and half the hot chilli (finely minced) in a mortar and pound to a paste. Mix in the ground spices (along with the calcined bark, if using).
Drain the fish and pat dry then combine in a bowl with the spice and tomato mix. Turn the fish and spice mix into a large, heavy-based saucepan. Place over low heat, cover and simmer gently for a few minutes then stir in the 500ml water. Stir to mix, bring back to a simmer and cook for 15 minutes.
Crumble in the Maggi cube, add the remainder of he hot chilli (chopped) and adjust the seasonings to taste. Nestle in the whole chillies, cook for 5 minutes more, adding a little more water, if needed.
Serve hot with boiled and mashed cocoyams, boiled and mashed yams or rice.
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