Equatorial Guinea Pick a Pepper Soup

This Equatorial Guinean soup is so good! There are only four simple steps to make this and it has the perfect amount of spice.

Course: Main

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Serves: 4

Prep Time: 30 min

Cook Time: 60 min

Ingredients	Instructions
6 cups water	Step 1 Prep vegetables. Peel and chop onions. Wash and dice tomatoes. Wash, deseed and dice bell pepper. Wash bay leaf. If using fresh lemon juice (which I recommend, wash and cut lemon in half).
1 pound red snapper fillets (can be frozen with no skin)	Step 2 Wash, deseed, and mash habanero chili. I used this tool to grind the pepper up instead of mashing it. I recommend using gloves for this!
3 medium yellow onions	Step 3 Bring water to a boil in a pot. Add all ingredients and let simmer on low heat for about 1 hour. Stir occasionally. You do not have to cover the stew. This will allow some of the water to boil out and lock in the flavor.
2 tomatoes	Step 4 Salt to taste. Serve over rice of your choice!
1 bell pepper
1/4 teaspoon cayenne pepper
1/2 habanero chili
1 bay leaf
1/4 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon ground guinea pepper
1 tablespoon lemon juice
Pinch of dried rosemary

If you are freezing the soup, put it in containers. Then all you have to do is warm it back up in a pot and enjoy!

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