Cameroonian Pork Pepper Soup with Green Plantain
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Ingredients
- 800 g pork shoulder, diced
- 2 tbsp pepper soup spice
- 1 onion
- 2 scotch bonnet chilli
- 25 g fresh root ginger
- 4 garlic cloves
- 1 chicken stock cube
- 3 green plantain
- 15 g fresh basil
Nutrition (per serving)
- Calories
- 585 kcal
- Protein
- 42 g
- Carbohydrate
- 38.3 g
- of which sugars
- 4.1 g
- Fat
- 28.3 g
- of which saturates
- 10 g
- Fibre
- 5 g
- Salt
- 1.45 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the pork in a large pan with the chopped onion, grated ginger, crushed garlic, crumbled stock cube and 1 tsp salt. Cover and let it steam in its own juices over a medium heat for 10 minutes, stirring once.
- 2
Add 1.5 litres water, bring to the boil and skim. Add the pepper soup spice (Cameroonian pepe soup uses njansang, white pepper and country onion; Nigerian pepper soup spice from the world food aisle is the closest swap) and the scotch bonnets, pierced once with a knife.
- 3
Cover and simmer for 45 minutes until the pork is nearly tender.
- 4
Peel the green plantains, cut into 3cm chunks and add to the pot. Simmer for 20 minutes until the plantain is tender and the pork is soft. Season with salt; the broth should be thin, peppery and hot.
- 5
Tear in the basil (it stands in for the herbs used in Douala), simmer for 1 minute and serve in deep bowls.
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