Pepper Soup (Cameroonian)
Cameroon's white-hot broth: a clear, spice-blasted fish or goat soup from the coast, lighter than Nigeria's and fiercely perfumed. Ingredients: fresh fish or goat, njansang (ricinodendron seeds), ehuru, chiles, onions, crayfish, lemon grass (fever grass in some homes), stock.
What it is
Cameroon's white-hot broth: a clear, spice-blasted fish or goat soup from the coast, lighter than Nigeria's and fiercely perfumed. Ingredients: fresh fish or goat, njansang (ricinodendron seeds), ehuru, chiles, onions, crayfish, lemon grass (fever grass in some homes), stock. Recipe: 1) Boil the fish or meat briefly. 2) Add ground spices and chiles. 3) Simmer until the perfume blooms. 4) Serve scalding. Serve: with boiled plantain or yams, at celebrations and as a famed restorative. Flavor: clean fire, forest spice. History: Cameroon's pepper soups belong to the riverine south's celebration table — the spice palette is the forest's own. See also: Ndolé, Eru.
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World Cuisines
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