Central Africa · Soup

Kpété (Spiced Blood and Offal Game Broth)

Name: Kpété (Spiced Blood and Offal Game Broth)
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 6 servings
Cuisine: Central African Republic
Ingredients: 500 g goat or wild boar tripe, thoroughly cleaned and cut into 3 cm pieces; 300 g goat or wild game heart and liver, diced into 2 cm cubes; 300 ml fresh animal blood (goat or porcine), whisked with 10 ml lemon juice; 150 g wild forest shallots, finely crushed; 4 cloves garlic, crushed; 20 g fresh African wild ginger (Mondia whitei or standard ginger), pounded; 4 pieces grains of Selim pods (Uda pepper), cracked open; 2 pieces calabash nutmeg (Monodora myristica), roasted and finely grated; 2 pieces habanero chillies, whole with stems intact; 1.5 l cold water; 30 ml unrefined palm oil; 8 g coarse sea salt

A deep, iron-rich Aka forest hunter broth simmering offal, native aromatics, and thickened with fresh blood.

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aka-traditionforest-foragedancestral-brothoffal

The story

Originating among the semi-nomadic Aka forest foragers of the dense southwestern rainforests of the Central African Republic, Kpété is an ancestral hunter's broth prepared over open hearths immediately following a successful expedition. The dish serves as both sustenance and ceremony, honoring the game through the utilization of every vital part of the animal. Technically, the fresh blood must be whisked with an acidifying agent and incorporated at a gentle simmer below boiling point to emulsify the rich broth rather than curdling into solid clumps.

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