CAMEROONIAN RECIPES (BLACK SOUP)

Cameroonian black soup mostly prepared with fish and meat including goat, lamb and beef. It uses traditional spice which is alligator pepper that is roasted or gently burnt to get the black color and fragrant scent and taste.  

INGREDIENTS

1 cup of diced onion

4 pounds of meat or white fish cut in pieces
1/2 cup of  tomatoes diced

3 tablespoons of  green onions cut in pieces
1 cup vegetable oil

5 Njansa 
4 tablespoons mbongo spice
1tablespoon bouillon powder or 2 stock cubes
¼ cup of fresh parsley finely chopped
½ cup basil finely chopped
2 teaspoon of fresh cloves of garlic cut in pieces
Salt to taste

DIRECTIONS

1. Cut the onions, tomatoes, green onions and put in a food processor or blender, add njansa, garlic, basil, parsley with a little bit of water if using a blender to facilitate blending. Blend until puree.

2. Heat your saucepan, pour oil, then add the tomatoes mixture, with very little water, bring to a boil and simmer for about 10 minutes, stirring occasionally.

3. Add mbongo spice to your fish or meat, stock cubes and salt to the mixture; simmer on low heat until the fish or meat is well cooked . Add water to prevent burns.

4. Add the seasonings, and leave it for 2minutes; it will be a little bit thick. Serve with boiled plantains, white rice and yam.