Pepe soup is similar to Mbongo Tchobi, a very spicy Cameroonian fish soup/sauce.
The recipe originally comes from the Littoral region, from the Sawa people, who mainly live in the Douala region, and has established itself throughout Cameroon as one of the most popular fish dishes.
The best part is, with the right ingredients, Pépé Soup is easy to prepare.
The main ingredients for a delicious Pépé Soup are Djangsang and Bêpè. With the right proportions, the soup always turns out perfectly.
Of course, fresh fish is a must, after all, you want to cook a delicious soup.
Although you can also use meat instead of fish, similar to Mbongo Tchobi, I prefer the original.
Suitable side dishes for Pépé Soup include boiled plantains (especially slightly yellow ones), yams, cassava, potatoes or rice.
Have fun cooking!.
Feel free to leave your feedback as a comment.
- 1 kg of fish cut into steaks (e.g., pangasius)
- 16 Djangsang grains
- 1/2 tsp Bêpê (4 Bêpê nuts)
- 4 small pieces of quatre côtés
- 1 tsp pepper (black and white)
- 1 large onion
- 2 large tomatoes
- 1 piece of ginger
- 1 stalk of celery
- 1/2 leek
- 4 cloves of garlic
- 100 ml cooking oil
- 1 allspice/chili pepper
- 500 ml water
- Salt
preparation
Place onions, celery, djangsang, bêpê, quatre côtés, pepper, ginger, garlic, celery, and leeks in a blender and blend into a puree
- Chop the tomatoes into small cubes and place them in a pot together with the fish, salt, cooking oil, spice puree and water
- Cover the pot, bring to a boil, and simmer for about 10 minutes, stirring occasionally.
- Add the chili pepper, add more water if needed, cover and simmer for another 10 minutes until the fish soup has a slightly thicker consistency and the fish is cooked.
- Add more seasoning if needed and you're done!
Et voilà! Bon appétit!
Video Summary
Ingredients
- 1 kg of fish cut into steaks (e.g., pangasius)
- 16 Djansang Körner
- 1/2 tsp Bêpê (4 Bêpê nuts)
- 4 small pieces quatre côtés
- 1 tsp pepper (black and white)
- 1 large onion
- 2 large tomatoes
- 1 piece of ginger
- 1 stalk of celery
- 1/2 Leek
- 4 garlic cloves
- 100 ml cooking oil
- 1 Allspice/Chili pepper
- 500 ml water
- Salt
Instructions
- Place onions, celery, djangsang, bêpê, quatre côtés, pepper, ginger, garlic, celery, and leeks in a blender and blend into a puree
- Chop the tomatoes into small cubes and place them in a pot together with the fish, salt, cooking oil, spice puree and water
- Cover the pot, bring to a boil, and simmer for about 10 minutes, stirring occasionally.
- Add the chili pepper, add more water if needed, cover and simmer for another 10 minutes until the fish soup has a slightly thicker consistency and the fish is cooked.
- Add more seasoning if needed and you're done!
