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🇬🇶 Equatorial Guinea

Pepper soup recipe

Pepesup, the fish soup of Equatorial Guinea, thickened by green plantain and heated by whole African chilies left to steep in the broth.

Pepper soup, Equatorial Guinea

35 minuteseasy10 ingredients

Ingredients

How to make Pepper soup

  1. Clean 800 g of whole white fish, cut it into thick steaks and rub them with the juice of half a lime and 1 teaspoon of salt.
  2. Bring 1.5 litres of water to the boil with 1 sliced onion, 3 crushed garlic cloves and 200 g of chopped tomatoes.
  3. Peel 2 green plantains, cut them into thick rounds and boil them 10 minutes in the broth; they thicken it and they belong in the dish.
  4. Add 2 whole hot chilies. Pepesup is meant to burn, so leave them intact and crush them at the end to the heat you want.
  5. Slide the fish pieces in and simmer 10 minutes only, without stirring hard, so they hold together.
  6. Stir in a bunch of chopped parsley off the heat.
  7. Finish with the juice of the remaining half lime and serve very hot in bowls, broth and all.

What is Pepper soup?

Pepper soup is a traditional dish from Equatorial Guinea, simmered in one pot, and takes about 35 minutes from start to finish. It is built around whole white fish and tomatoes. The recipe below uses 10 ingredients and is written out step by step.

How long does Pepper soup take?

At 35 minutes it is quicker than 92% of the 586 dishes in Copper's atlas. Copper's atlas has 3 dishes built on whole white fish. The method runs to 7 steps, the longest being 10 minutes.

Any tips for making Pepper soup?

Leave the chilies whole in the broth and crush them only at the end, so you set the heat yourself.

How Pepper soup compares

Hard to find elsewhere: whole white fish (3) and green plantain (3).

Cooked with the same thing elsewhere

Other traditional dishes built on green plantain, from other countries.

Copper documents Equatorial Guinea alongside 197 other countries. Every recipe is free to read, with the full ingredient list and every step.

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