Central Africa · Soup
Pepesup (Equatorial Guinean Spicy Fish Pepper Soup)
A fiery, aromatic broth of fresh white fish, plantains, grains of paradise, and bitter leafy greens from the Gulf of Guinea.
The story
Pepesup represents the coastal and island soul of Equatorial Guinea, notably consumed in both coastal Bata and insular Bioko. Influenced by both indigenous Annobonese fishing communities and West African maritime exchange, this broth relies heavily on freshly harvested sea bass or red snapper paired with unripe plantains for body. It is treasured not only as an everyday reviver but also as a traditional restorative remedy after long workdays.
Cook this next
Arroz Fernandino (Savory Rice with Saltfish and Palm Oil)
A rich Bioko Creole one-pot rice infused with salted cod, vibrant red palm oil, sofrito, and aromatic smoked fish.
Dodo con Salsa Picante (Fried Sweet Plantains with Pepper Paste)
Golden caramelized sweet plantain discs paired with a fiery, aromatic Equatorial Guinean red habanero and tomato salsa.
Piké de Guinea (Pounded Scotch Bonnet and Red Palm Oil Relish)
A blistering, aromatic Equatorial Guinean red palm oil and Scotch bonnet paste that electrifies roasted plantains and fresh grilled seafood.
Akpiti (Ripe Plantain and Cassava Morning Fritters)
Golden, crispy street fritters made of sweet overripe plantains and cassava, spiced with fresh ginger and chili.