Entree: Equatorial Guinea – Northern Culinary Region – Pepesup (Spicy palm-oil fish and vegetable stew typical of Equatorial Guinea)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 3 tbsp (45 ml) palm oil
- 1 lb (454 g) firm white fish fillets (cod, grouper, or tilapia), cut into large chunks
- 3 cloves (9 g) garlic, minced
- 1 tbsp (15 g) grated fresh ginger
- 1 medium onion, thinly sliced (about 6 oz / 170 g)
- 2 medium tomatoes, chopped (about 10 oz / 280 g)
- 2 tbsp (30 g) tomato paste
- 1-2 scotch bonnet or habanero peppers, seeded and finely chopped (adjust to heat preference)
- 8 oz (225 g) okra, trimmed and halved
- 1 medium green plantain, peeled and sliced into 1/2-inch rounds (about 7 oz / 200 g)
- 2 cups (480 ml) fish stock or vegetable stock
- 3 oz (85 g) smoked fish, flaked (optional for extra depth)
- 1 tbsp (15 ml) lime juice
- 2 tbsp (8 g) chopped fresh cilantro or parsley
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- Cooked white rice, boiled yams, or additional boiled plantains for serving

Instructions

1. Pat the fish chunks dry, season lightly with 1/2 tsp salt and 1/4 tsp pepper, and set aside.
2. Heat the palm oil in a large heavy-bottomed pot over medium heat until shimmering.
3. Add the sliced onion and sauté 5–7 minutes until soft and beginning to brown. Stir in the garlic and ginger and cook 1 minute until fragrant.
4. Add the chopped tomatoes, tomato paste, and chopped hot pepper; cook 4–6 minutes until the tomatoes break down and the mixture is saucy.
5. Pour in the stock, stir to combine, and bring to a gentle simmer. Add the plantain slices and simmer 8–10 minutes until they begin to soften.
6. Add the okra and flaked smoked fish if using; simmer 4–5 minutes, then gently lay the fish chunks into the pot. Cover and simmer 6–8 minutes more until the fish is opaque and cooked through.
7. Taste and adjust seasoning with salt, pepper, and lime juice. If the stew is too thin, increase heat and reduce briefly until slightly thickened.
8. Stir in the chopped cilantro or parsley just before serving.
9. Serve the Pepesup hot over cooked white rice, or alongside boiled yams or plantains to absorb the spicy, palm-oil broth.