Pepper soup is an intensely flavorful and spicy soup, popular in many English speaking west African countries including Cameroon.

The main ingredients are meat, hot chili peppers and a combination of spices.

This dish is believed to help restore appetite to the invalid and convalescent. It is also believed to help with milk secretion in new born mothers.

I consider Peppersoup a FATLOSS FRIENDLY food. Chili (hot peppers) are said to stimulate metabolism and reduce body fat.

Here is how I made mine:

– One whole chicken cut up into bite sized pieces (pasture raised, organic always preferred. That is why I kept the skin on. If using other (low quality) chicken, remove skin and trim all fat)
– 1 whole onion minced
– Chili peppers to taste
– 1-2 tablespoons ground njangsa
– ½ tsp Cameroon pepper
– ½ tsp white pepper
– ½ tsp contri onion (no idea the English name for this. It is called “mruh” in Limbum)
– Salt and seasoning cubes to tate
– A sprig or 2 of fresh Basil
– 1/ cup chopped fresh Cilantro (optional)
– Green plantains, peeled and cut into bite sized pieces (optional – I consider 1 plantain as 2 servings)
What I do:
In a large pot, combine chicken and all the other ingredients. Mix well and add enough water to cover. Simmer for 20-30 minutes until meat is done adding enough water as necessary.
Taste and adjust seasoning
Add fresh herbs and serve.

– 1 MEDIUM plantains is about 260 calories
– 1 cup sliced = 179 calories, 48g of carbs, 3.5 g of fiber
– Green plantains gram for gram contain more vitamin C and Vitamin K than bananas
– Green Plantains are high in resistant starch which has numerous benefits including gut health benefits.

Remember: You are shaped by what you eat.

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Make today a healthy and fit one.

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