Pèpè soup aka Pepper chili soup or Pepper Soup or Chili soup is eaten in Cameroon, Nigeria and widely in Africa.
For 4 people
Pepper Soup – Ingredients
Macabo or green (‘unripe’) plantains (because they are not sweet at all) or potatoes (as many as you want)
4 or more good pieces of fresh fish (the catfish is one of the most appreciated fishes for the pèpè soup) well cleaned
1 ekol’a bwaba
30 to 50 grains of njansan
1/3 of a wing of essèssè (take off the skin)
ginger to suit taste
1 mbong (mbongolo in Duala) – take of the skin
2 homi nuts (bobimbi in Duala) – take off the skin –
2 pèbè (take off the skin)
1 leave of jinja
Pepper Soup – Preparation
Blend all the spices except the jinja leave
Put the macabo, plantains or potatoes in the saucepan with a lot of water.
When the water starts to boil, add the fish with all the blended spices.
Wash then add the jinja leave.
Add salt and chili
Let simmer until it is completely cooked.