Cameroon Green Leaf and Peanut Soup

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This hearty Northwest Cameroon specialty combines a trio of tender wild greens with creamy peanut paste and smoky palm oil for a deeply savory stew. Traditionally eaten with water fufu or garri, it is everyday comfort food among the Bamileke people. Earthy, nutty, and lightly peppery, it is the kind of one-pot meal that tastes even better the next day.

Nutrition Facts

Per serving (estimated)

• 465 kcalCalories
• 29 gFat
• 6 gSaturated Fat
• 14 gCarbs
• 4 gFiber
• 3 gSugar
• 36 gProtein
• 980 mgSodium
• 720 mgPotassium
• 140 mgCalcium
• 5 mgIron
• 28 mgVitamin C
• 185 mcgVitamin A

Ingredients

For the greens and protein

• 3 cups mixed greens (pumpkin leaves, waterleaf, bitter leaves), finely shredded
• 300 g beef shank, cut into bite-size pieces
• 150 g smoked mackerel, deboned and flaked
• 1 medium yellow onion, sliced
• 4 cloves garlic, smashed
• 1 tablespoon grated fresh ginger

For the peanut base

• 1 cup smooth unsalted peanut paste
• 3 tablespoons red palm oil
• 1 tablespoon dried pepper flakes
• 1 teaspoon ground djansan (Piper guineense), optional
• 2 Maggi or Knorr bouillon cubes, crumbled
• 2 teaspoons sea salt, plus more to taste
• 6 cups cold water

Directions

1. Place the beef in a heavy pot with the onion, garlic, ginger, and 4 cups of water. Bring to a boil, skimming any foam, then reduce heat and simmer covered for 25 minutes until the meat is fork-tender.
2. Add the peanut paste to the broth and whisk vigorously until completely dissolved. Stir in the palm oil, dried pepper, djansan, bouillon cubes, and salt; simmer 8 minutes for the flavors to marry.
3. Add the flaked smoked mackerel and continue simmering 5 minutes so the broth picks up the smoky depth.
4. Pile in the shredded greens and stir gently until they wilt down into the sauce. Cook 4 to 5 minutes more, keeping the greens bright green and just tender.
5. Taste and adjust the salt and pepper. The stew should be thick enough to coat the back of a spoon and slightly oily from the palm oil pooling on top.
6. Ladle into warm bowls and serve immediately with water fufu, garri, or steamed plantain on the side.

Cook’s Notes

• Traditional nkui uses at least three leafy greens; if you cannot find pumpkin leaves, substitute a mix of spinach, collards, and kale.
• Whisk the peanut paste with a ladle of warm broth before adding to the pot to prevent clumping.
• Djansan (Piper guineense) gives the signature Cameroonian aroma; substitute a pinch of ground black pepper plus a bay leaf if unavailable.
• This soup keeps 3 days in the fridge and improves overnight as the greens absorb the smoky fish flavor.
• Serve with boiled cocoyam or garri for an authentic Northwest Cameroon plate.

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