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Pem Pem
Pem Pem is a traditional Gambian recipe for a classic soup of fish and spinach with okra in a light base. The full recipe is presented here and I hope you enjoy this classic Gambian version of: Pem Pem.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
6
Rating: 
Tags : Chilli RecipesGambia Recipes
Also known as Peng Peng or Pem Beng this is a classic Gambian fish soup that originates from the Jola tribe.
Ingredients:
3 whole white fish, cleaned and scaled (Nile perch or tilapia typically)
500g frozen spinach
8 lemons
10 habanero chillies, whole
2 tbsp fermented locust beans
100g salt fish
4 Maggi cubes
1 tbsp cornflour (cornstarch)
20 fresh okra, stem ends removed
5 garlic cloves
salt and black pepper, to taste
Method:
Cut about 6 deep slashes in both sides of the fish. Combine the fermented locust beans, 4 chillies and 2 maggi cubes in a small food processor with the cornflour and 1 tsp salt. Process until well chopped then scrape onto a sheet of foil and form this into a parcel.
In a pan, combine the spinach and okra with 500ml (2 cups) water and the salted fish. Sit the foil parcel on top, cover, bring to a simmer and cook for 20 minutes.
In the meantime, combine the remaining Maggi cubes, garlic, 3 chillies and the juice of 1 lemon in a small food processor. Add 1 tsp salt then process until smooth. Use this mixture to rub all over the inside and outside of the fish then set aside to marinate for 10 minutes.
In the meantime, juice the remaining lemons.
Arrange the fish in a single layer in the base of a large non-stick pan then pour over the remaining chilli and lemon juice paste. Now pour over all of the freshly-squeezed lemon juice to just cover the fish. Add in the three remaining chillis, season with 1 tbsp black pepper and 1 tsp salt. Bring to a simmer, cover the pot and cook for about 25 minutes, or until the fish is cooked through and flakes easily with a fork.
Once the spinach and okra mixture has cooked pour off any excess water then open the locust bean package and mix its steamed contents into the spinach. Use a potato masher to mix in the locust beans and to mash the okra until smooth. Season with 2 tsp salt and 1 tbsp black pepper and mix this in. Reduce the heat and steam the greens gently as the fish cooks.
When ready, the okra and spinach mixture should be creamy. Serve the fish in its lemon juice sauce accompanied by the greens and plain boiled rice.
