Nicaraguan Pèpè Soup

Ingredients

While the original Sierra Leonean Pèpè Soup is typically made with ingredients like okra and palm oil, the Nicaraguan adaptation incorporates local flavors and ingredients. The Nicaraguan version of Pèpè Soup highlights the country's love for seafood, using a variety of fresh seafood such as shrimp, fish, and crab. Additionally, the soup is thickened with ground peanuts, adding a unique twist to the dish. We alse have the original recipe for Pèpè Soup, so you can check it out.

• 500g (1.1 lb) mixed seafood (shrimp, fish, crab) 500g (1.1 lb) mixed seafood (shrimp, fish, crab)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cayenne pepper 1 teaspoon cayenne pepper
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 cup (240ml) fish or vegetable broth 1 cup (240ml) fish or vegetable broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (120g) ground peanuts 1/2 cup (120g) ground peanuts
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 25g, 12g
• Carbohydrates (total, sugars): 12g, 5g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
2. 2.
   Add the diced red and green bell peppers to the pot and cook until they start to soften.
3. 3.
   Stir in the diced tomatoes and tomato paste, and cook for a few minutes until the tomatoes begin to break down.
4. 4.
   Add the paprika, cayenne pepper, ground cumin, and dried thyme to the pot. Stir well to coat the vegetables with the spices.
5. 5.
   Pour in the fish or vegetable broth and coconut milk. Bring the mixture to a simmer.
6. 6.
   Add the mixed seafood to the pot and cook until the seafood is cooked through and tender.
7. 7.
   Stir in the ground peanuts to thicken the soup. Season with salt and pepper to taste.
8. 8.
   Serve the Pèpè Soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Seafood — Ensure that the seafood is fresh and properly cleaned before adding it to the soup.
• Ground peanuts — If you have a peanut allergy, you can substitute ground almonds or sunflower seeds for a similar nutty flavor.

Tips & Tricks

• For an extra kick of heat, add a chopped jalapeño or habanero pepper to the soup.
• Serve the Pèpè Soup with a squeeze of fresh lime juice for a burst of tanginess.
• If you prefer a smoother consistency, you can blend a portion of the soup before adding the seafood.
• Feel free to customize the seafood selection based on your preferences and availability.
• Leftover Pèpè Soup can be refrigerated and enjoyed the next day, allowing the flavors to further develop.

Serving advice

Serve the Nicaraguan Pèpè Soup in individual bowls, accompanied by a side of cooked rice or warm corn tortillas. Garnish each bowl with fresh cilantro for added freshness and aroma.

Presentation advice

To enhance the presentation of the Pèpè Soup, sprinkle some paprika or cayenne pepper on top of each bowl. You can also add a few slices of fresh bell peppers as a colorful garnish.