For 4 people

Ingredients

Macabo or green ('unripe') plantains (because they are not sweet at all) or potatoes (as many as you want)

4 or more good pieces of fresh fish (the catfish is one of the most appreciated fishes for the pèpè soup) well cleaned

1 ekol'a bwaba

30 to 50 grains of njansan

1/3 of a wing of essèssè (take off the skin)

ginger to suit taste

1 mbong (mbongolo in Duala) - take of the skin

1 bakim

2 homi nuts (bobimbi in Duala) - take off the skin -

2 pèbè (take off the skin)

Onions, garlicl

1 leave of jinja

chili, salt

Preparation

Blend all the spices except the jinja leave

Put the macabo, plantains or potatoes in the saucepan with a lot of water.

When the water starts to boil, add the fish with all the blended spices.

Wash then add the jinja leave.

Add salt and chili

Let simmer until it is completely cooked.

Serve warm/hot.