Red Tilapia Pepè Soup | Cameroonian/African spicy soup with red tilapia

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I used to think it was a specialty from Cameroon (see my post from a year ago, Pépé Soup).

Pepper soup, also known as pépé soup or simply pepper soup, is a very spicy soup. I used to think it was a specialty from Cameroon (see my post about pepper soup from a year ago). For as long as I can remember, we often had pepper soup at home, always with fish. Most often it was pangasius, and the story behind it was: it's a specialty of the Duala people . Of course! The best fish recipes were often attributed to the Duala. After all, they live on the coast and always have the freshest fish straight from the Wouri (water) . It's only natural that they can conjure up the best fish dishes.

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No, I was apparently mistaken! Since I started food blogging, I've learned quite a bit about African cuisine. One of the things I've learned is that pépé soup isn't only eaten in Cameroon. Yes, I must also confess, to my shame, that pépé soup probably didn't originate solely in Cameroon.

And look, they're not always prepared with fish like I thought.

Through my research, I came across many different recipes from various African countries. Guess what they're all called: That's right, Pepper Soup ! The spelling can vary slightly. It's spelled Pèpè Soup , Pepper Soup, Pepe Soupou , etc. And look, they're not always made with fish, as I thought.

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Depending on the country or region, you'll find pépé soup made with pangasius fish (as I know it) or other types of fish. But pépé soup also comes with chicken, goat meat, pork, and who knows what else.

The preparation is almost always the same everywhere. All ingredients are cooked together in a pot at the same time, with plenty of spices for optimal flavor. Depending on the region, one or two special spices may become prevalent.

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These 4 special spices are essential

My mother taught me that four special spices are essential for Pepe Soup, and with this knowledge I've always conjured up incredibly delicious (the best in the world!) Pepe Soup. These are:

• Pêbê also known as African nutmeg
• Djansang or also called Akpi nuts
• Essesse or Quatres Côtés scientific name: Tetapleura Tetraptera
• Rondelles also known as Country Onions

Of course, one ingredient is indispensable: the habanero or chili . The soup isn't called Pépé – it comes from the Cameroonian Pidgin word for chili/habanero soup. A good Pépé soup should really burn. But when I'm cooking it for others, I'm careful with the heat. I usually make the soup without any chili and then serve my pimento sauce separately for those who want their own heat.

Where have the 4 special spices gone?

I can already see the question coming. Where are the four special spices in my recipe? Yes, at first glance they don't seem to be on the ingredient list, but they are in there, specifically in my Magic Sauce Spicy. My Magic Sauce uses many spices and herbs, including these four.

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Try something different

After seeing so many other recipes for pépé soup and getting over the disappointment that the correct answer to "who invented it" n't necessarily " the Cameroonians ," I wanted to try other recipes. So I decided on red tilapia as the fish. Otherwise, I'd always used pangasius steaks.

Everyone claims to make the world's best pépé soup (myself included????) and that pépé soup originates from their own country or region. Who hasn't experienced this? Didn't I always say the same thing, until I had to let go of my illusion? Inventor or not, the main thing is that it tastes good!

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