Plantain and Corn Soup
Plantain and Corn Soup
This is a simple Cameroonian soup with plantains, corn, and tomatoes. The serrano chili gives it a little heat while still remaining balanced in flavors and texture. Many dishes from Cameroon are French influenced from colonialism; this being one of them with the addition of tarragon, which is exclusively used in French cuisine. This soup is ready in 25 minutes, vegan, and gluten-free.
Ingredients
- 2 tbsp olive oil
- 1 white onion diced
- 3 garlic cloves minced
- 2 plantains peeled and cubed
- 1 tomato diced
- 1 can corn drained
- 1 small serrano thinly sliced
- 4 cups water
- 1 maggi bouillon cube
- 1 tsp tarragon
- salt and pepper to taste
- nutmeg freshly grated
Instructions
- Heat up olive oil in a pot over medium high heat. Sauté the onions and garlic for 5 minutes.
- Add in the plantains, tomato, serrano, and corn. Sauté for 5 more minutes.
- Pour in the water, maggi cube, and tarragon.
- Bring to a boil. Reduce the heat to medium low and simmer for 15 minutes.
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