This week has unfortunately made it abundantly clear once again that we must slowly but surely say goodbye to summer. This is evident not only in the shorter days, but also in the temperatures, which are no longer as high as they were a few weeks ago. Especially in the mornings and evenings, you can immediately tell that autumn is approaching. During this week, I was often so cold that I had to put on extra socks.
To get you in the mood for the inevitably approaching cold season, I've unearthed this delicious recipe for you again, which I've prepared many times in the past.
Pepe soup is a very flavorful and slightly spicy soup/sauce from West African cuisine. And a spicy soup is just what we need for the beginning of autumn.
In Cameroon, Pèpè Soup is often cooked with fish, specifically pangasius/catfish. I've already posted a few different recipes here, each time a slightly different variation. Anyone who knows me a bit better knows how much I love trying to spice up old recipes. I can therefore cook the same dish several times, varying it slightly each time. Sometimes an ingredient is omitted, sometimes a new one is added, and so on. I enjoy experimenting in the kitchen immensely, and I find it incredibly fun, just as much as inventing new recipes. I also like to give these new recipes a name, as is the case with today's recipe.
How did I come up with this name? In Cameroon, Ndolè is the quintessential national dish, and Ndolè Royal is the version of Ndolè enhanced with shrimp or king prawns. Therefore, I toyed with the idea of introducing a standard and a Royal version of some of my recipes. This would continue the series of different Royal variations, such as Ndolè Royal and Gombo Royal . What works for Ndolè and Gombo should also work for Pèpè Soup, right? And it did. The result is absolutely delicious!
The whole thing as a video
And as a download…
Pèpè Soup royal | Pangasius and king prawns pepper soup
Ingredients
- 600g pangasius steak
- 6-8 King Prawns
- 2 red pepper
- 1-2 green bell peppers
- 1-2 zucchini
- 1-2 carrots
- 1 stalk of spring onion
- 100g fresh tomatoes
- 1 shallot
- 5 garlic cloves
- 2 Habanero
- 1 tbsp Magic Sauce
- 1 tbsp mixed bouillon soup seasoning from Saveurs d'afrik
- 50 ml rapeseed oil
- approx. 500 ml water
- Salt
Instructions
- Clean the vegetables and wash them thoroughly with plenty of water
- Roughly chop the following ingredients and chop them coarsely in a blender/food processor, then set aside2 red bell peppers, 1-2 green chili peppers, 1 spring onion, 1 shallot, 5 cloves of garlic, 100g fresh tomatoes
- Wash the pangasius steaks thoroughly and place them in a pot. Add the finely chopped zucchini and carrots to the fish. Then add salt, rapeseed oil, Magic Sauce, mixed bouillon, and finally the previously blended ingredients. Mix well and let it simmer for a few minutes (optional)
- Now cover with water and bring to a boil. After about 15 minutes, add the habanero peppers and king prawns, cover, and simmer for another 15 minutes. Then serve hot and enjoy!
