Cameroon Pepper Soup Recipe
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Salt and pepper to taste.
Cameroon pepper soup recipe. If using meat start by boiling the meat with water at the same level of the meat until tender. 1 tablespoon white pepper. 1 large onion chopped. 1 each large green sweet red and yellow pepper chopped.
1 can 46 ounces v8 juice. Add water and bring to boil. Bring to a boil and simmer until chicken is tender. Do not add spices and seasoning at the beginning when using meat because the flavours will greatly reduce by the time your soup is done.
40 njansang seeds exotic seeds 2 large bay leaves. Mix together meat onion garlic ginger the peppers and thyme in your pot. 1 2 an inch ginger. 1 pound ground beef.
Mix egusi with water to form a paste. When it has boiled for about 30 minutes add in blended njansa all spices and chopped onions and season. 1 large diced onion. A quarter teaspoon of dried rosemary and fennel seeds optional but their flavours are great 4 garlic cloves.
Wash your protein and put in a pot. Place all the spices in the blender or food processor. A small bowl of basil celery leeks parsley. Place the njangsa seeds and white pepper in a blender i normally use the small cup of my blender grind into a powder.
Add the tomato puree and season with salt and simmer for another 10 15 mins until the beef is done. Half way through the cooking season with salt and 1 4 of the chopped onions. Pulse until everything is puree add to the pot of chicken add water about 7 8 cups of water. Add about half a cup of water and blend into a paste.
Add in ginger garlic pepper and onions. 1 2 to 1 teaspoon cayenne pepper. Adjust for seasonings and thickness. Add to boiled meat and let it cook for 10 minutes.
Cut the sprigs from the celery and parsley and add in. Add the water bring to boil and reduce to a rolling simmer for 15 mins.
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