I just started reading “Flavors of Africa: Discover Authentic Family Recipes from All Over the Continent” by Evi Aki; right away I got inspired , having to try one of her recipes but of course I didn’t follow it exactly. I have a habit of doing that with most of my cookbooks. I don’t want to undermine her work, because Evi’s book is wonderfully written, and all her recipes are catered to an American kitchen. It’s a must for novice and advanced cooks. I’ll be reading more of her cookbook throughout the month, cooking inspirationally too. Below is my version of a pepper soup, I don’t want to call it an “ African Pepper Soup” because that wouldn’t be true. I hope this recipe inspires you to try African food; as Evi has inspired me to do so. Check out my book club for more information on her book. I’ll be sharing throughout the month of February.

𝙰𝚏𝚛𝚒𝚌𝚊𝚗 𝙿𝚎𝚙𝚙𝚎𝚛 𝚂𝚘𝚞𝚙 Spice 𝙼𝚒𝚡

1/𝟸 𝚝𝚜𝚙 𝚌𝚒𝚗𝚗𝚊𝚖𝚘𝚗 𝚙𝚘𝚠𝚍𝚎𝚛 𝟷/𝟺 𝚝𝚜𝚙 𝚎𝚊𝚌𝚑, 𝚌𝚕𝚘𝚟𝚎 𝚙𝚘𝚠𝚍𝚎𝚛, 𝚗𝚞𝚝𝚖𝚎𝚐 𝚙𝚘𝚠𝚍𝚎𝚛 , 𝚌𝚊𝚢𝚎𝚗𝚗𝚎, 𝚙𝚊𝚙𝚛𝚒𝚔𝚊, 𝚖𝚞𝚜𝚝𝚊𝚛𝚍, 𝚊𝚕𝚕 𝚜𝚙𝚒𝚌𝚎𝟷𝚝𝚜𝚙 𝚎𝚊𝚌𝚑 𝚌𝚞𝚖𝚒𝚗 𝚙𝚘𝚠𝚍𝚎𝚛, 𝚌𝚘𝚛𝚒𝚊𝚗𝚍𝚎𝚛 𝚙𝚘𝚠𝚍𝚎𝚛, 𝚌𝚎𝚕𝚎𝚛𝚢 𝚜𝚊𝚕𝚝, 𝚠𝚑𝚒𝚝𝚎 𝚙𝚎𝚙𝚙𝚎𝚛 𝟷/𝟺 𝚌𝚞𝚙 𝚘𝚏 𝚗𝚓𝚊𝚗𝚜𝚊 Powder

𝚂𝚎𝚊𝚜𝚘𝚗 your 𝚖𝚎𝚊𝚝 of choice 𝚠𝚒𝚝𝚑 𝚂𝚕𝚊𝚙 𝚈𝚊 𝙼𝚊𝚖𝚊𝟹 𝚕𝚋𝚜 𝚘𝚏 𝚊𝚜𝚜𝚘𝚛𝚝𝚎𝚍 𝚖𝚎𝚊𝚝 𝚊𝚗𝚢 𝚌𝚑𝚘𝚒𝚌𝚎

𝟷 𝚜𝚖𝚊𝚕𝚕 𝚘𝚗𝚒𝚘𝚗

𝚒𝚗𝚌𝚑 𝚐𝚒𝚗𝚐𝚎𝚛

𝟸-𝟹 𝚙𝚎𝚙𝚙𝚎𝚛𝚜 𝚜𝚌𝚘𝚝𝚌𝚑 𝚋𝚘𝚗𝚗𝚎𝚝 𝚘𝚛 𝚜𝚒𝚖𝚒𝚕𝚊𝚛

𝟸 𝚋𝚎𝚎𝚏 𝚋𝚘𝚞𝚒𝚕𝚕𝚘𝚗 𝚌𝚞𝚋𝚎𝚜

6 𝚌𝚞𝚙𝚜 𝚘𝚏 𝚠𝚊𝚝𝚎𝚛

𝙲𝚘𝚘𝚔 𝚝𝚑𝚎 𝚖𝚎𝚊𝚝 only 𝚏𝚘𝚛 𝟷𝟻 𝚖𝚒𝚗𝚞𝚝𝚎𝚜 𝚌𝚘𝚟𝚎𝚛𝚎𝚍, on medium low heat. 𝙰𝚏𝚝𝚎𝚛 𝚊𝚍𝚍 𝚊𝚕𝚕 𝚝𝚑𝚎 𝚠𝚊𝚝𝚎𝚛, 𝚘𝚗𝚒𝚘𝚗, 𝚐𝚊𝚛𝚕𝚒𝚌 𝚐𝚒𝚗𝚐𝚎𝚛 𝚊𝚗𝚍 𝚝𝚑𝚎 𝚋𝚎𝚎𝚏 𝚋𝚘𝚞𝚒𝚕𝚕𝚘𝚗 𝚌𝚘𝚘𝚔 𝚏𝚘𝚛 𝚊𝚋𝚘𝚞𝚝 𝚊𝚗 𝚑𝚘𝚞𝚛. 𝚃𝚑𝚎𝚗 𝚊𝚍𝚍 𝚎𝚟𝚎𝚛𝚢𝚝𝚑𝚒𝚗𝚐 𝚎𝚕𝚜𝚎 𝚊𝚗𝚍 𝚌𝚘𝚘𝚔 𝚏𝚘𝚛 𝟹𝟶 𝚝𝚘 𝟺𝟻 𝚖𝚒𝚗𝚞𝚝𝚎𝚜 𝚘𝚗 𝚖𝚎𝚍𝚒𝚞𝚖 𝚕𝚘𝚠. 𝙰𝚍𝚍 𝚏𝚛𝚎𝚜𝚑 𝚌𝚘𝚛𝚒𝚊𝚗𝚍𝚎𝚛 𝚜𝚎𝚛𝚟𝚎 𝚠𝚒𝚝𝚑 𝚛𝚒𝚌𝚎 𝚘𝚛 𝚏𝚞𝚏𝚞. Enjoy

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