“Can you do fish pepper soup?” a viewer asked on my YouTube channel after watching my Mpuh Fish (a traditional sauce) video. “Yes I will!” I replied — and here we are. Many recipes around here start that way: you ask, I oblige, and the recipe follows. I already have a written fish pepper soup recipe on the blog, but a video gives a livelier view of the process. Watching the ingredients come together makes it easier to follow.
The really cold days are fading and spring is here, which is wonderful — yet we still get chilly moments that call for a warming bowl of pepper soup. I love pepper soup: whether with beef, chicken, or fish, it’s comforting and satisfying. Fish pepper soup is especially appealing because it’s quick to make, often ready in under an hour.
Pepper soup is a light, spicy soup prepared across West and Central Africa with regional variations. The Cameroonian version shown here includes njangsa, a nutty seed used for its unique flavor. The Nigerian style usually relies on a different spice blend and does not include njangsa. Sierra Leonean variants sometimes include tomatoes and a range of meats and fish. Although ingredients and techniques vary, the core pepper soup principle holds: the soup should be light, boldly spiced, and served hot.
If you don’t have njangsa, don’t worry — a good spice blend will still produce a tasty pepper soup. My favorite aromatics and spices include ginger, garlic, basil, celery, parsley and white pepper. Fennel seeds add a lovely hint of sweetness if you have them on hand, but they aren’t essential.
Pepper soup can be served as a light appetizer or paired with a starchy side such as boiled plantain or yams to make a complete meal. I served this batch with boiled white yams — a classic and delicious pairing.
If you’re tempted to try this, it’s straightforward and flavorful. Watch the video for a step-by-step visual guide:
Cameroonian Fish Pepper Soup
Print Recipe
Ingredients
- 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 Maggi cubes
- Salt to taste
Instructions
-
Cut each fish into 4 or 5 steaks. Remove gills from the heads and clean out any entrails. Wash the fish pieces thoroughly, then place them in a pot and add enough water to reach the level of the fish.
-
Put ginger, garlic, white pepper, hot pepper, njangsa and all the herbs into a blender. Add a little water and blend to a smooth paste.
-
Pour the spice blend over the fish. Add Maggi cubes and salt to taste. Cover and simmer for about 20–30 minutes, until the fish is cooked through.
-
Serve warm on its own as a soup or with a starchy side like boiled plantains or yams.
Notes
Adjust the soup consistency to your preference: use less water for a thicker soup or more water for a lighter broth.
Nutrition
| Carbohydrates: 3g
| Protein: 12g
| Fat: 1g
Additional Info
Tried this recipe?Mention @preciouscore or tag #PreciousCore when you post your photos — I’d love to see them!
For more cooking inspiration, follow me on Instagram: @preciouscore. If you make this soup, please share a photo and tag me — I’d love to see your version.