Pepesup de Pescado de Malabo (Bioko Island Aromatic Wild-Pepper, Basil & Fish Broth) – Authentic Equatorial Guinea Recipe
Malabo’s iconic island restorative soup: flaky fish simmered in an intensely fragrant ginger-and-basil broth.
- Country of Origin
- 🇬🇶 Equatorial Guinea (Central Africa, Africa)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Firm white snapper or grouper steaks, Boiled green plantains or potatoes, Ripe tomatoes, Country basil, Fresh ginger
Ingredients for Pepesup de Pescado de Malabo (Bioko Island Aromatic Wild-Pepper, Basil & Fish Broth) (4 Servings)
- 1.25 lbs (or 2.5 cups) firm white snapper or grouper steaks, prepped into bite-sized pieces
- 1.5 cups boiled green plantains or potatoes, washed and trimmed
- 1 cup ripe tomatoes
- 1 medium onion and 3 cloves garlic, finely minced with country basil
- 1.5 tbsp traditional Equatorial Guinea seasoning (fresh ginger, garlic, African pepper/allspice notes, lime juice)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and country basil for 3–4 minutes until fragrant.
- Stir in fresh ginger, garlic, African pepper/allspice notes, lime juice and toast for 45 seconds to release the essential oils of Equatorial Guinea's kitchen.
- Add firm white snapper or grouper steaks and boiled green plantains or potatoes, tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in ripe tomatoes, adjust seasoning, and ladle steaming hot into deep bowls.