Central Africa · Soup
Bouillon de Poisson Fumé (Peppery Smoked River Fish Broth)
A fiery, aromatic river broth infused with hot-smoked catfish, wild forest peppers, and fresh aromatics from the Ubangi River basin.
The story
Originating among the Yakoma fisherfolk along the torrential Ubangi River, this restorative broth is traditionally ladled piping hot at dawn after grueling overnight fishing runs or during heavy tropical rainstorms. The soup relies on whole river fish smoked over dense green hardwood embers, which imparts both a deep mahogany tint and woodsy creosote undertones to the clear liquid. A crucial technical detail is keeping the smoked fish partially intact during the initial simmering stage so the collagen-rich skin releases natural body without shedding bones into the piquant broth.
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