Bouillon Sauvage / Pepper Soup de Brazzaville (Restorative Ginger, Lemongrass & Fish Broth) – Authentic Congo, Republic of Recipe
Steaming, aromatic Brazzaville broth prized for its invigorating lemongrass, ginger, and basil perfume.
- Country of Origin
- 🇨🇬 Congo, Republic of (Central Africa, Africa)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Firm white fish chunks, Cubed potatoes and plantains, Fresh herbs, Bruised lemongrass, Lots of fresh ginger
Ingredients for Bouillon Sauvage / Pepper Soup de Brazzaville (Restorative Ginger, Lemongrass & Fish Broth) (4 Servings)
- 1.25 lbs (or 2.5 cups) firm white fish chunks, prepped into bite-sized pieces
- 1.5 cups cubed potatoes and plantains, washed and trimmed
- 1 cup fresh herbs
- 1 medium onion and 3 cloves garlic, finely minced with bruised lemongrass
- 1.5 tbsp traditional Congo, Republic of seasoning (lots of fresh ginger, garlic, basil, black pepper, lime)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and bruised lemongrass for 3–4 minutes until fragrant.
- Stir in lots of fresh ginger, garlic, basil, black pepper, lime and toast for 45 seconds to release the essential oils of Congo, Republic of's kitchen.
- Add firm white fish chunks and cubed potatoes and plantains, tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in fresh herbs, adjust seasoning, and ladle steaming hot into deep bowls.