Entree: Cameroon – Southern Culinary Region – Nkui (A traditional southern Cameroonian thick savory soup made with nkui spice or paste, smoked fish and meats, and served with fufu or starch)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 50 min

Total 1 hr 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) beef stew meat, cut into 1-inch (2.54 cm) pieces
- 8 oz (225 g) smoked fish (mackerel or herring), cleaned and flaked
- 3 tbsp (45 ml) palm oil
- 1 large onion, about 8 oz (225 g), finely chopped
- 3 cloves (5/16 oz (9 g)) garlic, minced
- 2 tbsp (30 g) nkui paste or 2 tbsp (30 g) nkui powder (available at Cameroonian or West African markets)
- 2 tbsp (30 g) ground dried crayfish
- 1 scotch bonnet pepper, bruised
- 4 cups (960 ml) beef stock or water
- 1/2 cup (120 g) cocoyam paste (or 1/4 cup (60 g) cocoyam flour dissolved in a little water) for thickening
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) ground black pepper
- 2 cups (60 g) chopped nkui leaves or substitute spinach or collard greens, firmly packed
- 1 tbsp (15 ml) fresh lime juice

Show original ingredient measurements

- 1.5 lb (680 g) beef stew meat, cut into 1-inch pieces
- 8 oz (225 g) smoked fish (mackerel or herring), cleaned and flaked
- 3 tbsp (45 ml) palm oil
- 1 large onion, about 8 oz (225 g), finely chopped
- 3 cloves (9 g) garlic, minced
- 2 tbsp (30 g) nkui paste or 2 tbsp (30 g) nkui powder (available at Cameroonian or West African markets)
- 2 tbsp (30 g) ground dried crayfish
- 1 scotch bonnet pepper, bruised
- 4 cups (960 ml) beef stock or water
- 1/2 cup (120 g) cocoyam paste (or 1/4 cup (60 g) cocoyam flour dissolved in a little water) for thickening
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) ground black pepper
- 2 cups (60 g) chopped nkui leaves or substitute spinach or collard greens, firmly packed
- 1 tbsp (15 ml) fresh lime juice

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a heavy pot, heat 3 tbsp (45 ml) palm oil over medium heat. Brown the beef pieces in batches to develop color, about 5–7 minutes per batch; set browned beef aside.
2. In the same pot, add the chopped onion and sauté 4–5 minutes until translucent. Add 3 cloves (5/16 oz (9 g)) minced garlic and cook 1 minute.
3. Stir in 2 tbsp (30 g) nkui paste or powder and 2 tbsp (30 g) ground dried crayfish; cook 2 minutes to bloom the flavors.
4. Return the browned beef to the pot, add the flaked smoked fish, bruised scotch bonnet, and pour in 4 cups (960 ml) beef stock or water. Bring to a boil, then reduce heat to low and simmer gently for 45 minutes until beef is tender.
5. If using cocoyam flour, whisk 1/4 cup (60 g) dissolved in water to a smooth slurry; if using cocoyam paste, break it up with a little warm stock. Stir the cocoyam mixture or paste into the simmering soup to thicken, stirring constantly until the soup is smooth and glossy.
6. Add 2 cups (60 g) chopped nkui leaves or spinach and simmer 5–8 minutes until leaves are tender and integrated into the soup.
7. Season with 1 tsp (5 g) salt and 1/2 tsp (2.5 g) ground black pepper, adjusting to taste. Stir in 1 tbsp (15 ml) lime juice to brighten the flavors.
8. Remove and discard the scotch bonnet before serving if you prefer milder heat. Serve hot with fufu, boiled plantain, cassava, or boiled yam.
9. Nkui can be made a day ahead; flavors deepen after resting. Reheat gently and add a splash of water or stock if the soup becomes too thick.

1. In a heavy pot, heat 3 tbsp (45 ml) palm oil over medium heat. Brown the beef pieces in batches to develop color, about 5–7 minutes per batch; set browned beef aside.
2. In the same pot, add the chopped onion and sauté 4–5 minutes until translucent. Add 3 cloves (9 g) minced garlic and cook 1 minute.
3. Stir in 2 tbsp (30 g) nkui paste or powder and 2 tbsp (30 g) ground dried crayfish; cook 2 minutes to bloom the flavors.
4. Return the browned beef to the pot, add the flaked smoked fish, bruised scotch bonnet, and pour in 4 cups (960 ml) beef stock or water. Bring to a boil, then reduce heat to low and simmer gently for 45 minutes until beef is tender.
5. If using cocoyam flour, whisk 1/4 cup (60 g) dissolved in water to a smooth slurry; if using cocoyam paste, break it up with a little warm stock. Stir the cocoyam mixture or paste into the simmering soup to thicken, stirring constantly until the soup is smooth and glossy.
6. Add 2 cups (60 g) chopped nkui leaves or spinach and simmer 5–8 minutes until leaves are tender and integrated into the soup.
7. Season with 1 tsp (5 g) salt and 1/2 tsp (2.5 g) ground black pepper, adjusting to taste. Stir in 1 tbsp (15 ml) lime juice to brighten the flavors.
8. Remove and discard the scotch bonnet before serving if you prefer milder heat. Serve hot with fufu, boiled plantain, cassava, or boiled yam.
9. Nkui can be made a day ahead; flavors deepen after resting. Reheat gently and add a splash of water or stock if the soup becomes too thick.