Ivorian pepper soup

Directions

1. Grill the peppers until blackened on the outside.

2. Place in a plastic bag, close and leave for 10 minutes to steam.

3. After this time it should be easy to remove the skin.

4. De-seed and chop the peppers.

5. Combine the bell peppers, tomatoes, garlic and chillies in a blender with half the onion and puree until smooth.

6. In the meantime, heat the red palm oil in a pan and add the onion and goat meat.

7. Fry for a few minutes (until the meat is browned) then add the smoked fish and pour over 500ml water.

8. Bring to a simmer, cover and cook for 10 minutes then crumble in the Maggi cube and add the vegetable puree.

9. Stir in the breadcrumbs, bring back to a simmer and cook for about 15 minutes, or until the sauce has thickened.

10. Season to taste with salt and hot chilli powder then serve accompanied by fufu (or even rice).

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