Hispanic Heritage · Guinea Ecuatorial

Malabo y Bata

Malabo · Luba · Baney · Riaba · Bata · Mbini

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Pepesup

Descubre

Equatorial Guinea brings a Central African perspective to this exploration of Hispanic heritage. Pepesup, a peppery fish soup, introduces the cooking of a country whose languages and food traditions extend well beyond Spanish.

La Gente

This home adaptation builds a clear broth with fish, chile, aromatics, and lime. Regional herbs and spices give local versions additional character, so this recipe is an introduction rather than a substitute for every variation. Adjust the chile to taste.

Sabor

Guinea Ecuatorial cooks in palm oil, peanut, chile, and the forest's leaves and seeds. The pepesup is the country's clearest expression: clean broth, real heat, lime, and the fish. Ginger and black pepper give it warmth underneath. Sweetness comes from the plantain beside it.

Spice DNA · Heat high · Acid medium · Herb medium · Smoke low · Sweet low

Seasonings to explore

Minced Garlic in Olive Oil. In the broth. Adds a savory garlic base.
Crushed Red Pepper. The heat, when there is no fresh picante. Use more than you think and then a little more; Malabo would.
Habanero Hot Sauce. For the table, and for the pot if the fresh chile is far.
Ginger, ground. In the broth. Fresh is better and the coast uses it.
Black Pepper, ground. The soup's namesake.
Bay leaves, whole. In the broth.
Onion Powder. With the fresh onion.
Parsley flakes. For the green at the end.

Badia does not sell the andok or the picante del país. An African market in a large city might carry the ground wild mango seed as ogbono, and a Guinean would tell you to look.

Cocina

Pepesup

Fish in a clear, hot broth with lime. The dish of Guinea Ecuatorial. Thirty minutes and a fish that was swimming this morning.

Serves 4

2 lb whole fish, cleaned and cut in thick pieces, head included
Juice of 2 limes, plus more to serve
Salt
6 cups water
1 onion, chopped
2 tbsp Badia Minced Garlic in Olive Oil, or 5 garlic cloves minced
½ tsp Badia Onion Powder
1 tbsp fresh ginger, grated, or 1 tsp Badia Ginger, ground
1 tsp Badia Black Pepper, ground
2 Badia Bay Leaves, whole
2 habaneros, 1 whole and 1 minced, or 1 to 2 tsp Badia Crushed Red Pepper
2 tomatoes, chopped, optional
1 tbsp ogbono (ground wild mango seed), optional, if an African market has it
2 tbsp parsley or a local green, chopped, or 1 tbsp Badia Parsley flakes
Boiled yuca or ripe plantain, to serve

Season the fish. Rub the pieces with lime juice and salt. Let them sit 15 minutes.
The broth. Bring the water to a boil with the onion, garlic, onion powder, ginger, black pepper, bay leaves, the whole habanero, and the tomatoes if using. Simmer 10 minutes so the aromatics open. Salt.
The heat. Add the minced habanero or the crushed pepper. Taste. It should already be hot. Guinea would add more.
The fish. Lower the fish into the broth. Simmer gently 8 to 10 minutes, until it flakes. Do not stir; shake the pot. Stir in the ogbono if using, which will thicken the broth slightly.
Finish. Parsley over the top and a squeeze of lime. Remove the bay leaves and the whole chile.
Serve in deep bowls with boiled yuca or plantain beside it and more lime and hot sauce on the table. Sweat. That is the design.