The Stove
Cameroonian Fish Pepper Soup
Elements 2 large tilapia fish 1/2 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 Sa…
Ingredients · Servings 6
- 2 large tilapia fish
- 1/2 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
Method · 35 min
- 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.
Wash fish slices thoroughly then place in a pot. Put ginger, garlic, white pepper, hot pepper, 'pebe', njansang and all the herbs into a blender.
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.