African red pepper soup

In Cameroon, pepper soup is a popular flavour packed dish. Many Cameroonians even believe that this dish has healing properties, as the heat within it can help raise your temperature and clear your sinuses – making this dish extremely popular in the colder months. Other neighbouring West African countries also enjoy this dish, such as Nigeria.

This dish is very simple to make: traditionally, you boil a protein and combine with whatever spices & seasoning you desire – that’s it! In Cameroon, Njangsa sometimes plays a big role in this soup. Njangsa is an exotic spice that has a nutty and delectable flavour (the little round spice in the picture below).

Source of the picture- https://yourafricanfoodstore.com/products/2-oz-akpi-seed-djansang-njangsa-essessang-wama-djansang-akpi-africa-herbs-and-spices

We won’t be using Njangsa in this recipe as it’s quite hard to find in the UK, but the method and seasoning will replicate that same flavour profile and be sure to pack a ‘meaty’ punch too. We will also be adding dumplings and plantain to fill you up! 

Warning this dish is very hot! The amount of pepper used in this dish is very much a matter of personal taste, so if you’re a little timid when it comes to spice, you might want to skip the scotch bonnet. When I was younger, our mum would do the same as we couldn’t take the heat then, but it was still very tasty.

Ingredients

Vegan

Serves 4

Prep time: 20 mins

cooking time: 25 mins

total time: 45 mins

Stage 1- for Dumplings

·        65g self-raising flour

·        2 tsp fresh parsley

·        30g vegan butter

·        2 tbsp chicken seasoning (most store-bought mixes are vegan – just be sure to check the label!)

·        1 tbsp water

·        Black pepper - to taste

Stage 2

·        1 medium onion - diced

·        2 tbsp vegetable oil

·        4 garlic cloves - diced

·        2 tbsp ginger - diced

·        2 tsp paprika

·        1 Maggi cube (optional)

Stage 3

·        2 bay leaves

·        1 cube or 1 tbsp vegetable stock powder

·        700ml hot water

·        1 medium-sized scotch bonnet – if this is too hot just add ½ tsp cayenne pepper

Stage 4

·        25ml cold water

·        2 tbsp cornflour

·        2 spring onions – finely chopped

·        3 tbsp parsley/basil any fresh herb

·        Salt & white pepper - to taste

·        2 ripe plantains – peeled and chopped into 3cm slices

Pre-work:

1.      Mix the vegetable stock and 700ml hot water from stage 3 until well combined.

2.      Mix the 2 tbsp of cornflour with 25ml of water from stage 4.

Method:

1.      Make the dumplings by mixing the ingredients together, adding the water last to bring the mixture to a soft dough.

2.     Gently form into about 12 dumplings and set aside.

3.      Add the chopped onions and vegetable oil from stage 2 to a medium-hot pan and fry for 2 minutes.

4.      Add the rest of the ingredients from stage 2 to the pan and cook for 2 minutes. If the spices start sticking to the bottom of the pan add a splash of water.

5.      Add your pre-mixed stock and all of stage 3 to the pan, mix well and bring to a boil. Once boiled, reduce to a simmer and cook for 10 minutes. Ensure to stir it every 5 minutes.

6.      Add your pre-mixed cornflour & water as well as all of stage 4 to the pan, alongside the pre-made dumplings. Leave at a simmer and let the soup cook for a further 15 minutes.

7.      Remove the bay leaves before serving. Best served hot.

8.      Can be stored in the fridge for up to 4 days.