Recipe
🥙 LUNCH
Pescado con Yuca
Fish braised in a tomato and onion sofrito, served with boiled cassava, a Spanish-inflected coastal lunch of Malabo.
Equatoguinean · easy · serves 4
prep 15 min · cook 30 min
~833 cal · 48g protein · 75g carbs · 36g fat · 5g fiber · 8g sugars · 12g sat fat (estimated, per serving)
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Equatorial Guinea sits at a cultural crossroads, the only Spanish-speaking country in Africa, and its food blends Central African staples with Iberian technique. Pescado con , fish with , captures that meeting: the deep African love of paired with a Spanish-style sofrito of tomato, onion, and garlic slowly cooked in oil.
Fresh fish from the Gulf of Guinea is in that fragrant base until it flakes, and served with pieces of boiled () to soak up the sauce. A little hot pepper nods to the wider West African palate. Simple, coastal, and quietly distinctive, it is the kind of unhurried lunch found in homes and small comedores around Malabo.
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Make it yours
✓ Naturally gluten-, dairy-, egg-, nut- and pork-free. No swaps needed.
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
🐖 Pork-Free
Dietary labels are a cooking guide, not allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish; we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, read the label on every product you use, and note that a kitchen can cross-contaminate in ways a recipe cannot control.
Ingredients
US
Metric
Serves 4
1.5 lb firm fish fillets or steaks
1.5 lb (), peeled and chunked
3 tomatoes, chopped
1 onion, sliced
3 cloves garlic, minced
1 hot pepper
3 tbsp oil
Instructions
1
Boil the cassava in salted water until tender, about 20 minutes, then drain; pull out any woody core.
2
Make a sofrito by cooking the onion, garlic, and hot pepper slowly in the oil, then adding the tomato and cooking to a thick sauce.
3
Season the fish with salt and nestle it into the sauce, spooning it over the top.
4
Cover and braise gently until the fish flakes, about 10 minutes.
✎ Chef’s note
Keep the heat low so the fish poaches in the sauce and stays moist rather than toughening.
5
Serve the fish and sauce with the boiled cassava alongside.
Equatoguinean home cooking.
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🌏 While it simmers, know your destination
📍
Malabo. The signature dish has a name, pepesup, which is Pidgin English for pepper soup. It is built on whole scotch bonnets and red palm oil, with one or two mashed into the broth and the rest left floating so each person can crush in as much heat as they want.
🗺️
Equatorial Guinea. Pepesup is pepper soup rendered through Pidgin English, and the method is the point: whole scotch bonnets go into a broth of fish or meat with red palm oil, one or two mashed in and the rest left whole so each diner crushes as much heat as they want into their own bowl. Bambucha is the cassava-leaf sauce alongside.
🌍
Africa. Africa's fifty-four nations hold cuisines as different as Morocco's slow-cooked tagines and South Africa's open-fire braai, yet shared threads run through them: ancient grains like millet, sorghum, and teff; stews thickened with groundnut, okra, or palm; and fiery condiments from Tunisian harissa to Ethiopian berbere. Staple starches, fufu, injera, ugali, couscous, anchor communal meals often eaten by hand from a shared dish, where hospitality is a point of honor.
The story behind this dish is up top, worth a read while the pot works.
More from Equatorial Guinea
PepesupA fiery, clear fish pepper soup of Equatorial Guinea, sharp with chili, ginger, and lime.
Plátano Frito con HuevoSweet ripe plantains fried till caramelized and topped with a fried egg, Spanish and African breakfast worlds on one plate.
Akwadu (Baked Bananas with Coconut)Bananas baked in butter, citrus and honey under a blanket of coconut, a simple Equatoguinean sweet.
Browse all Equatorial Guinea recipes →
Good to know
Storing it: Stews and braises keep 3 to 4 days refrigerated and often taste better the next day. Reheat gently, adding a splash of water if it has thickened.
Make it a Equatorial Guinea meal
MalambaDrink
Akwadu (Baked Bananas with Coconut)Dessert
Pollo con Salsa de CacahueteDinner
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Frequently asked questions
What is Pescado con Yuca?
Fish braised in a tomato and onion sofrito, served with boiled cassava, a Spanish-inflected coastal lunch of Malabo.
Where does Pescado con Yuca come from?
Pescado con Yuca is a Equatoguinean dish from Malabo, Equatorial Guinea.
Can Pescado con Yuca be made vegan, gluten-free, or dairy-free?
This Pescado con Yuca recipe includes substitution suggestions for vegetarian, vegan, gluten-free, dairy-free, nut-free, egg-free, and pork-free versions, including several at once such as gluten-free and dairy-free together. Treat them as a starting guide rather than a guarantee, and see the allergen note below.
Is Pescado con Yuca safe for people with food allergies?
Our dietary labels and substitutions are a cooking guide, not medical or allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish, but we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, always read the label on every product you use, and remember a home or commercial kitchen can cross-contaminate ingredients in ways a recipe cannot control.
How long does Pescado con Yuca take to make?
About 45 minutes total (15 minutes prep, 30 minutes cooking), serving 4.
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