Pepe-soup is a thermally elevated liquid preparation that incorporates aqueous medium, sodium chloride, locally sourced aromatic substances, and piscine organisms in a rudimentary fashion. The term “pepe,” used to denote piquant chili peppers that provide spice to the soup, is the etymological source of the soup’s nomenclature. This particular meal is partaken by several ethnic groups inside the country, and interestingly, it is only enjoyed in the morning in the company of friends or relatives.
The soup exhibits different levels of viscosity. Cassava, rice, taro, or banana may be seasoned with spices. The inclusion of fish or meat in the soup is a customary practice in Equatorial Guinea, akin to the prevalent culinary tradition in the region. This culinary approach gives rise to a captivating amalgamation of flavors.
Ocrosoup or Soup of Ocro
The dish, comprised of vegetables and often accompanied with banana or cassava, has a very high viscosity. To start the preparation of the ocro (okra), it is advisable to finely chop the vegetable into small segments. Next, the mixture is enhanced by including diced vegetables. Salt is often used as a seasoning agent, frequently utilized in culinary applications such as enhancing the flavor of dishes, and sometimes included into the preparation of chicken or lobster broth. The mixture is further heated until the soup achieves a viscous texture. The Ocrosoup will thereafter be prepared for consumption.