Wednesday, February 28, 2007

Pepper Soup

Last night we had a cooking lessons with two friends Eddie and Presline. We could choose what we cooked so we chose pepper soup (pronounced pepe). Pepe is chili so this stuff is hot.

First stop was the market to buy the ingredients, asking Cameroonians for recipes is very difficult as they say 'add spices' and we would have not idea which ones. So yesterday we were smelling everything trying to work it out. Most are pretty common I will easily be able to buy them at home, others may require hunting.

So ingredients required are:
Some Beef (or chicken, or fish)
1 Onion
Lots of Salt
1 Maggi cube (stock cube)
3 sprigs of dried Thyme
Some other unidentified green dried spice
2 large Bay leaves
Some White pepper
Some Bush pepper (like black pepper but not quite)
Plenty Njansang (African spice so idea what this would be at home)
Some Ginger
3 cloves of Garlic
Chillies (amount depending on your taste)
Plenty Peanut oil
Fresh Basil

The method is to boil the meat with onion, salt and maggi in plenty water until cooked. Then add thyme and bay leaves.

Meanwhile grind the white and bush pepper, njansang, ginger, garlic and chili. Add ground spices to pan of meat and stock.

Add a good dollop of peanut oil and a handful of fresh basil.

Leave to simmer for 10 minute.

Serve with ripe or unripe plantain or rice.

Yum yum, unfortunately with one unidentified herb you may find this a little difficult to make! But if you find the njansang give it a go. It would be a great winter warmer.


Anonymous said...

This is fantastic, i will give it a go.
thanks for the post.

Anonymous said...

Great recipe. I do it with less or no peanut oil. But I use olive oil when cooking a stew. Thanks for sharing.