Pepesup (Pepesup)
Overview
Pepesup is the spicy fish soup of Equatorial Guinea, its name a local form of the English words pepper soup. Pieces of fresh sea or river fish are simmered in a light broth with onion, tomato, garlic and ginger, and plenty of fiery hot chilli peppers, which give the soup its heat and its reddish colour. Some cooks add ground pepper-soup spices such as grains of selim or alligator pepper, a few basil or other aromatic leaves, and pieces of smoked fish for depth. The broth stays thin, clear and very hot, and it is eaten with boiled plantain, cassava or rice.
History
Fishing is a way of life for a large part of the people of Equatorial Guinea, on the island of Bioko around Malabo and along the mainland coast of Río Muni, and pepesup is often described as the country's signature dish. It belongs to the family of pepper soups found along the Gulf of Guinea, and it is valued as a warming soup that is said to clear a cold.
Main ingredients
Fresh fish, hot chilli peppers, onion, tomato, garlic, ginger. The soup is built on spicy fish broth and is usually served hot. Diet: pescatarian; usually gluten-free.
Explore: Fish and seafood soups · Tomato soups
Recipe
Method
- 1
Bring the water to the boil with the onion, tomatoes, garlic, ginger and chillies.
- 215 min
Simmer for 15 minutes to flavour the broth.
- 315 min
Add the fish and the spices and simmer gently for 15 minutes, without stirring, so the fish stays whole.
- 4
Add the basil leaves and season with salt.
- 5
Serve hot with plantain, cassava or rice.
- ✓
Serve. About 55 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
