Click on the image, above to submit to Pinterest.

Usupu (Eddoe Purée with Fish)

Usupu (Eddoe Purée with Fish) is a traditional Equatorial Guinean recipe for a classic stew of eddoes and fish flavoured with oil. The full recipe is presented here and I hope you enjoy this classic Equatorial Guinean version of: Eddoe Purée with Fish (Usupu).

prep time

20 minutes

cook time

35 minutes

Total Time:

55 minutes

Serves:

4

Rating:

Tags : Equatorial-guinea Recipes

Like other countries in Africa, eddoes in Equatorial Guinea are considered a food suitable for small children and this dish is often prepared for children to eat. As well as using fish, the dish is also made from dried meat or smoked and dried fish which is pounded in a mortar before being added to the cooked eddoes.

Ingredients:

200g eddoes (malanga in Equatorial Guinea)
200g boneless fish fillets (any firm white fish), chopped
500ml water
red palm oil or sunflower oil
salt, to taste

Method:

Peel the eddoes and cut the flesh into small pieces (it is actually easier to chip pieces off them but sticking the blade of a knife into the flesh and then twisting to break off pieces of the eddoe). Place the eddoe chips in a pan with the water, salt to taste and a splash of oil.

Bring to a boil, then reduce to a simmer and cook for about 20 minutes, or until the eddoe pieces are tender.

Now add the fish pieces and stir to combine. Bring back to a simmer and cook for about 10 minutes or until the fish pieces are tender. Take off the heat and beat the mixture with a wooden spoon until the eddoes break down to a purée.

Serve hot.