Pepesup

What it really is

A spicy fish soup regarded as a staple of Equatorial Guinean cooking.

Pepesup is made with fish simmered in a peppery broth. The species of fish and seasonings vary; it is served as a soup or main dish.

Fish is simmered in a seasoned broth until it is cooked through and the liquid carries its flavour. The soup is known for heat, but chilli level and other aromatics differ; a restaurant should not assume every bowl is equally spicy. Fish species also vary with availability. The broth may be served with the fish in the same bowl or as a more substantial main with a staple alongside. This entry describes the straightforward fish-soup form and does not attach a particular garnish or fixed vegetable set. On a menu, name the fish when possible and explain whether the broth is hot-spiced. Fish is central to the dish; shellfish or other allergens should only be listed if the kitchen adds them. Check the stock and shared cooking equipment because these can introduce ingredients not evident from the bowl's name.

Keep the fish identifiable in the bowl, and state whether the broth is mildly or strongly spiced. A staple may accompany the soup but is not necessarily cooked into it. The fish species and any seasoning paste should be checked with the kitchen before publishing allergen details.

The broth can range from mild to strongly peppery. Name the fish and state the heat level; any staple served beside the soup should be listed as a separate accompaniment.

How it's served

• Serve freshly prepared at the temperature and consistency customary for the dish.
• State the main filling, protein, or accompaniment when a recipe varies.

How to write it on the menu

• Name the main ingredients and preparation used by the kitchen.
• Check the recipe and shared equipment before making allergen or dietary claims.