Pick a Pepper Soup Recipe

Origin: Equatorial Guinea Period: Traditional

Ingredients:

360ml water
450g red snapper fillets (or any firm white fish)
3 medium onions, peeled and sliced
2 tomatoes chopped
1 red bell pepper, de-seeded and chopped
1/4 tsp cayenne pepper
1/2 habanero chilli, de-seeded and pounded to a paste
1 bayleaf
1/4 tsp dried basil
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp ground guinea pepper
pinch of dried rosemary
1 tbsp lemon juice
1/2 tsp vegetable oil

Pick a Pepper Soup Preparation:

Method:

Bring the water to a boil in a large pot and add all the ingredients except the vegetable oil. Cover the pot and allow to simmer gently for 1 hour, stirring occasionally (add more water if the mixture becomes too dry). After the hour is up add the oil and cook for a further 5 minutes. Remove the bayleaf and serve on a bed of rice.

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