Entree: Equatorial Guinea – National Cuisine – Pepesup (Hearty Equatoguinean chicken and root vegetable stew with plantain and leafy greens)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 1 hr 10 min

Additional 10 min

Total 1 hr 50 min

Ingredients

- 1 whole chicken, about 3 lb (1.36 kg), cut into 8 pieces
- 8 oz (225 g) smoked fish, deboned and flaked (optional)
- 3 tbsp (45 ml) palm oil or vegetable oil
- 2 medium onions, chopped
- 4 cloves garlic, minced
- 2 Scotch bonnet or habanero peppers, seeded and chopped (adjust to taste)
- 14 oz (400 g) canned diced tomatoes
- 2 tbsp (30 ml) tomato paste
- 2 cups (480 ml) chicken stock
- 2 chicken bouillon cubes or 2 tsp (8 g) bouillon powder
- 2 medium plantains, about 12 oz (340 g), peeled and cut into 1-inch slices
- 8 oz (225 g) cassava (yuca), peeled and cut into 1-inch pieces
- 1/2 cup (70 g) roasted peanuts, ground
- 1 bunch (about 6 oz / 170 g) spinach or bitterleaf, chopped
- 1 tsp (5 g) ground black pepper
- 2 tsp (10 g) salt, or to taste
- Juice of 1 lime, about 1 tbsp (15 ml) (optional)
- Fresh cilantro or parsley for garnish

Instructions

1. Pat chicken pieces dry and season with 1 tsp (5 g) salt and 1/2 tsp (2.5 g) black pepper. In a large heavy pot, heat 3 tbsp (45 ml) palm oil over medium-high heat and brown the chicken pieces on all sides, 6–8 minutes. Remove and set aside.
2. In the same pot, add the chopped onions and cook until soft, about 5 minutes. Add minced garlic and chopped peppers and cook 1 minute until fragrant.
3. Stir in tomato paste and canned diced tomatoes and cook 3–4 minutes to reduce slightly. Add ground peanuts and stir to incorporate.
4. Return the browned chicken to the pot. Add chicken stock, bouillon cubes, plantain slices, cassava pieces, remaining salt and pepper. Bring to a boil, then reduce heat to a simmer.
5. Cover and simmer gently for 30–40 minutes, stirring occasionally, until chicken is cooked through and cassava is tender.
6. If using smoked fish, add the flaked smoked fish and chopped greens in the last 8–10 minutes of cooking to heat through and wilt the greens.
7. Adjust seasoning with additional salt or bouillon if needed. Finish with lime juice if using and garnish with chopped cilantro or parsley. Serve hot with rice or additional starches as desired.