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Pépésup (Pepper Soup)
Pepesup is a traditional Equatorial Guinean recipe for a classic stew of fish in a red palm oil and hot chilli base that is traditionally served with a starchy accompaniment. The full recipe is presented here and I hope you enjoy this classic Equatorial Guinean version of: Pepesup.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
4–6
Rating: 
Tags : Chilli RecipesEquatorial-guinea Recipes
Though Spanish, Portuguese and French are the official languages of Equatorial Guinea, Pidgin English is also spoken and recognized. The name of this dish is, of course, a Pidgin corruption of 'pepper soup'.
Ingredients:
1.5l water
3 1/2 tsp salt
6 Scotch bonnet or Habanero chillies left whole but with stems removed
2kg fish, cut into steaks
100ml red palm oil (optional)
Method:
Combine the water and salt in a pan. Bring to a boil then add the chillies and then the fish.
Bring back to a simmer, cover and cook for 20 minutes, or until the fish is tender.
Stir in the red palm oil and just bring to a boil. Reduce to a simmer and cook for 5 minutes, or until the sauce has thickened
Traditionally one or two of the chillies are mashed into the sauce. The remainder are left whole for your guests to mash into their own dishes so that each guest can adjust the spiciness of the dish to their own linking.
Serve with Johonj, fufu or rice.
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