Fish Pepper Soup Cameroon

Preparation

1. Heat the vegetable oil in a large pot over medium heat, then add the chopped onions and cook for 4-5 minutes, stirring frequently, until softened and golden. Add the minced garlic and ginger, cooking for 1 minute until fragrant.
2. Pour the fish or vegetable broth into the pot and bring to a boil over medium-high heat, then reduce to a simmer. Add the salt and stir well to combine.
3. Toast the Cameroon pepper grains or crushed black peppercorns in a dry pan over medium heat for 2-3 minutes until very fragrant, shaking the pan frequently to prevent burning. Add the toasted crushed pepper to the simmering broth.
4. Gently add the fish chunks to the simmering broth, being careful not to break the delicate fish apart. Simmer for 8-10 minutes until the fish is cooked through and flaking easily when tested with a spoon. Do not overcook the fish as it becomes mushy.
5. Add the uziza leaves and scent leaves to the simmering broth and cook for another 5-7 minutes until the leaves are tender and fully infused into the soup. Add the fresh lime juice just before serving, which brightens the flavors. Taste and adjust seasoning with additional salt or pepper if needed. Serve hot in small bowls as an appetizer or light meal.