Pepper Soup with Cocoyam or Plantain
Overview
Pepper soup is the thin, fiercely spiced West African broth built on meat or fish, chilli and a set of aromatic seeds that give it a flavour nothing else reproduces. This version comes with cocoyam or plantain cooked in the pot, which turns a light soup into a full meal. The ingredients place it in Cameroon rather than Nigeria, whatever the general framing suggests. Njansang, the crushed seed used as a thickener and flavouring, and bush pepper are Cameroonian pantry staples, and Cameroon pepper, the dark powder ground from dried scotch bonnets, appears throughout. Nigerian pepper soup leans instead on ehuru, the African nutmeg, and on utazi and uziza leaves. They are cousins rather than the same soup. Pepper soup is served in restaurants and bars across the region, and it is genuinely a category rather than a single recipe: catfish, goat meat, chicken, cow foot and assorted offal all have their own versions, several of which are on this site. The source makes extensive medicinal claims for it, that it cures fevers, clears congestion and aids weight loss. None of that has been carried across. It is a hot, restorative bowl of soup, which is a reasonable thing to say about it, and it is not medicine.
AFN Heritage Note
Pepper soup is a thin, heavily spiced broth found across West and Central Africa, made with meat or fish and a regional blend of aromatic seeds and chillies. Cameroonian versions are distinguished by njansang and bush pepper.
Ingredients
Dietary tags are provided by contributors as a guide, not verified by AFN, and they depend on the products you buy. If you have a serious allergy, check every ingredient yourself. Cooking, allergies and your own judgement
Directions
- 1
Put the beef in a large pot with about five litres of water and cook for 40 minutes, until it starts to soften.
- 2
Peel the cocoyams or plantains and put them into the pot along with all the spices, holding back the salt.
- 3
Cook for a further 40 minutes, then season with the salt and pour in the oil.
- 4
Cook for a final 20 minutes, mix everything through, and take the pot off the heat.
- 5
Scatter the chopped green leaves over the top and serve hot.
Africook’s Notes
- Cook the meat first and for long enough. Bone-in cuts need the time, and the broth takes its body from them.
- Hold the salt back until the starch has softened. Salt early slows cocoyam down considerably.
- Njansang is what makes this Cameroonian. It thickens the broth slightly as well as flavouring it, and there is no real substitute.
- Cameroon pepper is ground dried scotch bonnet and is very hot. Start with less than the recipe states and adjust at the end.
- Keep it thin. Pepper soup is a broth, not a stew, and thickening it turns it into something else.
- Fish, goat meat, chicken and offal all work in place of beef, and each has its own following.
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