Equatorial Guinea does not have the best reputation; failed coups, corruption, poverty. Of course the country does have some problems and I wouldn’t recommend you going there for a peaceful holiday, but despite everything the nature is supposed to stunning in Equatorial Guinea.
Rain forests full of endangered primates and shores of nesting sea turtles. On the mainland, white beaches, forest paths and junglescapes await. Just don’t forget to calculate some bribe money in your travel budget, because it is guaranteed you’ll need it.
Things you didn’t know about Equatorial Guinea:
- Spain only had one colony in Africa, Equatorial Guinea. They relinquished control on Oct 12, 1968, which is relatively early by 20th century African independence statistics.
- Although the coffee and cocoa industries are among Equatorial Guinea’s biggest economy boosters, the average resident there generally doesn’t consume these beverages themselves.
- Extended families often live together. When a couple marries, it is traditional for them to move in with the husband’s family.
- Since the discovery, the country has flown into economic stardom, but this country remains one of the most corrupt countries in the world, and it is very common to see officials asking for bribes around the corners of the country.
This recipe is a so much better then you would expect, my first reaction was: fish with peanut sauce that can’t be good? But I was wrong it was delicious although my absolute favourite was the avocado sauce.
- 4 firm seabass filets
- 2 garlic cloves, crushed & finely diced
- 1 scotch bonnet, minced or pounded to a paste (or 2 green chillies)
- 125ml lime juice,
- 3 tbs coconut oil or palm oil
- Salt & pepper to taste
- Guinean Peanut Sauce (see below), Guinean Spinach Sauce (see below), Guinean Avocado Sauce (see below)
Ingredients Guinean Peanut Sauce:
- 500ml chicken stock
- ½ onion, diced
- Pinch of oregano
- 2 garlic cloves, finely diced
- 1 tsp lemon juice
- 1 tbs tomato paste
- Pinch of cayenne pepper
- 200ml peanut butter
- ½ habanero chilli, pounded to a paste (or 1 green chilli)
- 2 bay leaves
- Salt & pepper to taste
- 3 tbs oil
Ingredients Guinean Spinach Sauce:
- 300g spinach, de-stemmed and finely chopped
- 100g smoked fish flaked
- ½ large onion, chopped
- 30ml peanut butter
- 350ml warm water
- 180ml palm oil (or peanut oil with some turmeric and paprika for colour)
- 1 scotch bonnet chilli, left whole but scored (or 2 green chillies)
Guinean Avocado Sauce:
- 200ml beef stock
- 200ml water
- ½ chilli, pounded to a paste
- ½ tomato, chopped
- 1 tbs lemon juice
- 1 large avocado thinly sliced
- 2 tbs peanut butter
- Rinse the fish then drain and pat dry with paper towels. Season the fish liberally with salt & pepper then place in a glass or ceramic baling dish. Add the garlic and chillies, then pour the lime juice over the top. Turn a few times to ensure they’re evenly coated, cover with foil, then place in the fridge to marinate for 1½ hours.
- Meanwhile, prepare the sauces. To prepare the peanut sauce, fry the onion and garlic in the oil until soft. Pound the tomato and chilli together into a paste and add to the pan. Fry for a few minutes then add all the remaining ingredients. Bring to a boil, reduce to a simmer and cook, uncovered, for 30 mins or until desired consistency is reached.
- To prepare the spinach sauce, fry the onion in a little of the palm oil until softened. Mix the peanut butter with the water and add to the pot along with the other ingredients. Bring to a boil and simmer for 20 mins or until well thickened. Add the palm oil, remove the chillies and cook for a further 10 mins.
- To prepare the avocado sauce, bring the stock to a boil and add all the ingredients except the peanut butter. Reduce to a simmer and cook for 20 mins. Extract 6 tbs of the broth, mix with the peanut butter and return to the pot. Cook for a further 10 mins, and serve warm.
- When ready to cook the fish, heat a grill or barbecue. Drain the fish, pat dry and then brush with the palm oil and season with salt & pepper. Cook for about 4 mins per side, arrange on a plate and serve with the sauces.