Spicy Cameroon Fish Pepper Soup with Fresh Herbs

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fragrant and spicy fish soup simmered with local herbs and peppers, perfect for a light yet flavorful Cameroonian comfort meal. This African-inspired seafood recipe, ready in about 35 minutes, pairs water, onion (sliced), ginger (thinly sliced) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 African cuisine 220 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

500 g fresh white fish fillets (tilapia or snapper)
5 cups water
1 medium onion (sliced)
2 tbsp ginger (thinly sliced)
3 garlic cloves (minced)
2 small scotch bonnet peppers (crushed)
2 tbsp fresh parsley (chopped)
1 tbsp fresh basil (chopped)
1 seasoning cube (Maggi or stock)
1 tsp salt
1/2 tsp black pepper
1 tbsp lime juice

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: In a large pot, bring 5 cups water to a boil. Add 1 medium sliced onion, 2 tbsp thinly sliced ginger, 3 minced garlic cloves, and 2 small crushed scotch bonnet peppers. Simmer for 10 minutes to infuse the broth.
Step 2: Add 500 g fresh white fish fillets cut into chunks and cook gently for 8-10 minutes until the fish is opaque and tender.
Step 3: Stir in 1 cube seasoning, 1 tsp salt, and 1/2 tsp black pepper. Simmer for another 2 minutes.
Step 4: Remove from heat and mix in 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh basil, and 1 tbsp lime juice to brighten the flavors.
Step 5: Serve hot as a light soup or starter, garnished with extra herbs if desired.