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The Perfect Peppersoup of Equatorial Guinea You Should Try

Peppersoup-Equatorial-Guinea-recipe-buster (1)

Peppersoup from Equatorial Guinea is a flavorful, spicy broth deeply rooted in the culinary traditions of the country and the broader Central and West African regions. This recipe is bold for its spices and aromatic herbs. 

You can prepare pepper soup with fish, chicken, or goat meat. The soup is a soul food loved for its spicy taste and medicinal qualities. 

Must Read: How to Prepare the Classic  Encocado de Pescado

Prep Time 1 hr
Cook Time 1 hr
Rest Time 5 mins
Total Time 2 hrs 5 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 6
Best Season: Winter, Suitable throughout the year
Description

Peppersoup from Equatorial Guinea is a flavorful, spicy broth deeply rooted in the culinary traditions of the country and the broader Central and West African regions. This recipe is bold for its spices and aromatic herbs. 

Background and Origin

Pepper soup in Equatorial Guinea is typically a clear, intensely spiced broth infused with indigenous spices like alligator pepper, calabash nutmeg, garlic, ginger, and hot chili peppers. 

While similar in name and preparation to other West African pepper soups, the Guinean version often reflects local ingredients and ethnic cooking influences from the country's various groups, particularly the Fang, Bubi, and Ndowe peoples.

The soup is usually served hot and can include:

  • Fresh or smoked fish
  • Chicken or goat meat
  • Cubed yams or plantains
    A hearty amount of pepper and aromatic herbs like basil.
Ingredients
  • 2lb Goat Meat
  • 7 Scotch bonnet peppers
  • Pepper Soup Spice
  • A handful of Basil, chopped
  • 1 tsp salt
  • 1 Bouillon Cube
  • 2 Onions
  • 1 cup Crayfish Powder
  • 3 Garlic cloves
  • 3 fresh Ginger, peeled
  • 3 calabash Nutmeg
Instructions
  1. 1
    How to Prepare PeppersoupPeppersoup-Equatorial-Guinea-recipe-buster (1)
    1. Wash the meat and place it in a bowl. Season the goat meat with the bouillon cube and salt. Let it marinate for an hour. 
    2. Blend the crayfish, garlic cloves, onions, ginger, 5 Scotch bonnet peppers, and nutmeg. Add a little water and blend the ingredients. 
    3. Transfer the meat into a cooking pot and bathe it with the blended spices. Add the pepper soup spice. Cook on low heat for 20 minutes. Open the pot, add some water, and stir the meat. Cover the pot and allow the goat meat to simmer for another 40 minutes. Taste and adjust the taste. 
    4. Add two chopped Scotch bonnet peppers and chopped basil. Let it simmer for 2 minutes, then turn off the heat.
    5. Serve with boiled rice or yams. 
    Video credit: Sisi Jemima’s Recipe–YouTube
Note

Tips for Preparing Peppersoup

  • You can remove the skin from the goat meat before cooking it.
  • Marinate the goat meat overnight for a delicious flavor.
  • Add cubed yams, potatoes, or plantain to the soup when it’s 80 percent ready if you want to explore options for side dishes. 
  • You can alternate scotch bonnet pepper with alligator pepper if you desire an extra-hot pepper soup. 

Read Also: Mohinga: The Soul-Warming Noodle Soup of Myanmar

Today, pepper soup continues to hold a special place in Equatoguinean households. You can cook it yourself following this recipe, or visit local restaurants and during community celebrations. 

Peppersoup is cherished for its deep, comforting flavor and its symbolism of care and hospitality, often served to guests or during times of illness.

Keywords: peppersoup, pepper soup
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