CAMEROON FISH PEPPER SOUP
Let’s face it: it’s not everyday that you jump into the kitchen and grab a knife with the ambition to cook a storm. Even for an unrepentant foodie like us, some days are just not kitchen friendly. It is on such days that we make a quick and satisfying fix. This fish pepper soup is our our go-to meal for lazy foodie days. If we could marry a soup, it would be this one… so comforting especially on cold days…
This soup is worth making again… and perfectly healthy! You need not add any oil to it. You just need spices and/or herbs. It would be unfair to talk about Cameroon style pepper soup without mentioning Njansa. These nuts are the hallmark of pepper soup in Cameroon. 
Njansa 
Cameroon Fish Pepper Soup Recipe
Prep time: 10 minsCook time: 20 minsTotal time: 30 minsServes: 4You’ll need:2 large white fishes (most commonly used in pays are mackerel or bar fish -we used tilapia)One onion10 njansa seedsA quarter teaspoon of white pepperA quarter teaspoon of dried rosemary and fennel seeds (optional but their flavours are great)4 garlic cloves1/2 an inch ginger2 maggi cubes1 habanero pepperSalt to tastePrepare your fish: trim the fins with a pair of scissors or cut them on a chopping board with a knife. Then use your knife to run through the vent of the fish to the head. Remove the innards that’s those red yucky things near the bone of the fish. Remove the gills too. Cut across into desired slices and run under cool water to wash. Place in a pot with water at about the same level with the fish. Season with salt and maggi.
If you love colour in your pepper soup, add in herbs like celery and parsley to give it some greenery. You could also chop fresh green onions and use garnish it before serving. Another idea is to add carrots, green beans and green pepper towards the end of your preparation. Colourful and good!If you want to know how to make pepper soup with meats, go here: HOW TO MAKE GOOD PEPPER SOUPPreferably serve the soup hot or warm.
Ah don go!
This soup is worth making again… and perfectly healthy! You need not add any oil to it. You just need spices and/or herbs. It would be unfair to talk about Cameroon style pepper soup without mentioning Njansa. These nuts are the hallmark of pepper soup in Cameroon. Njansa This is probably one of the easiest soups you will ever cook in your life (we think we've pushed that propaganda one time too many.) But seriously, this defines E.A.S.Y
Cameroon Fish Pepper Soup RecipePrep time: 10 minsCook time: 20 minsTotal time: 30 minsServes: 4You’ll need:2 large white fishes (most commonly used in pays are mackerel or bar fish -we used tilapia)One onion10 njansa seedsA quarter teaspoon of white pepperA quarter teaspoon of dried rosemary and fennel seeds (optional but their flavours are great)4 garlic cloves1/2 an inch ginger2 maggi cubes1 habanero pepperSalt to tastePrepare your fish: trim the fins with a pair of scissors or cut them on a chopping board with a knife. Then use your knife to run through the vent of the fish to the head. Remove the innards that’s those red yucky things near the bone of the fish. Remove the gills too. Cut across into desired slices and run under cool water to wash. Place in a pot with water at about the same level with the fish. Season with salt and maggi.
Blend all other ingredients and pour (or dump) into the pot.
Cover that pot of goodness and let it cook!
Pepper soup done don ya! We told you- easy peasy!
NotesIf you love colour in your pepper soup, add in herbs like celery and parsley to give it some greenery. You could also chop fresh green onions and use garnish it before serving. Another idea is to add carrots, green beans and green pepper towards the end of your preparation. Colourful and good!If you want to know how to make pepper soup with meats, go here: HOW TO MAKE GOOD PEPPER SOUPPreferably serve the soup hot or warm.
Ah don go!
