Pepesup (Equatoguinean Fish Pepper Soup)
In short: A fiery, lemony fish soup with green plantain, onion, tomato, garlic and chili, cooked in one pot in under an hour. It takes about 55 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 35 min
- Resting
- 15 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 325 kcal
Pepesup is the soup most closely linked with Equatorial Guinea: a fiery, lemony fish broth with chunks of green plantain, onion, tomato and plenty of chili. It is eaten as a full meal, often on weekend mornings, and cooks in under an hour. The plantain thickens the broth slightly and soaks up the heat, so each spoonful carries fish, starch and spice together.
Instructions
- Rub the fish with half the lemon juice and 1/2 tsp of the salt. Leave it for 15 minutes.
- Peel the plantains: trim the ends, slit the skin lengthwise and pry it off with the tip of a knife. Cut into 2.5 cm (1 inch) rounds.
- Heat the oil in a large pot over medium heat. Cook the onion for 5 minutes, until soft. Add the garlic and bell pepper for 2 minutes, then the tomatoes for 4 minutes.
- Add the water, plantain, whole chili, black pepper and the remaining 1 tsp salt. Bring to a boil, cover and simmer for 15 minutes, until the plantain is almost tender.
- Lay the fish in the broth and simmer gently, without stirring, for 8 to 10 minutes, until opaque and flaking (63°C/145°F).
- Stir in the parsley and the rest of the lemon juice. Taste and adjust the salt. Serve in deep bowls, and burst the chili with a spoon first if you want more heat.
Tips
- Fish on the bone gives a more flavorful broth than fillets, which tend to overcook and break apart. Ask the fishmonger for steaks or a cleaned whole fish cut in pieces.
- Green plantain peels more easily if you rub a little oil on your hands first. If you cannot find any, use firm yellow plantain and add it with the fish.
Questions and answers
How spicy is pepesup?
It is meant to be hot. Leave the chili whole for a medium heat, burst it for more, or leave it out and serve chili sauce on the side.
Can I use frozen fish for pepesup?
Yes. Thaw it in the fridge overnight and pat it dry before rubbing with lemon. Thick steaks hold together better than thin fillets.
Can I make pepesup ahead?
The broth and plantain can be made a day ahead and refrigerated. Reheat to a gentle simmer and cook the fish fresh, since fish turns dry when reheated.
How long does it take to make Pepesup (Equatoguinean Fish Pepper Soup)?
About 55 min in total: 20 min of preparation and 35 min of cooking.
How many calories are in Pepesup (Equatoguinean Fish Pepper Soup)?
About 325 kcal per serving, with 32 g of protein, 39 g of carbohydrates and 6 g of fat. These values are estimates.
Nutrition per serving
| Calories | 325 kcal |
|---|---|
| Protein | 32 g |
| Carbohydrates | 39 g |
| Fat | 6 g |
| Fiber | 5 g |
| Sugar | 10 g |
| Sodium | 850 mg |
Estimated values, calculated from the ingredients.
