Pepe-sup comida típica de guinea ecuatorial

Hey everyone, I hope you are having an incredible day today. Today, we're going to make a special dish, Pepe-sup comida típica de guinea ecuatorial. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Pepe-sup comida típica de guinea ecuatorial is one of the most popular of current trending foods on earth. It is simple, it's fast, it tastes yummy. It's appreciated by millions daily. Pepe-sup comida típica de guinea ecuatorial is something that I've loved my entire life. They're nice and they look fantastic.

Many things affect the quality of taste from Pepe-sup comida típica de guinea ecuatorial, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pepe-sup comida típica de guinea ecuatorial delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pepe-sup comida típica de guinea ecuatorial is 2- más personas. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pepe-sup comida típica de guinea ecuatorial estimated approx 1 h más o menos.

To begin with this recipe, we must first prepare a few ingredients. You can have Pepe-sup comida típica de guinea ecuatorial using 11 ingredients and 5 steps. Here is how you can achieve that.

Ingredients and spices that need to be Take to make Pepe-sup comida típica de guinea ecuatorial:

1. 2 pescados limpios y troceados
2. 1 cebolla
3. 2 dientes ajo
4. Sal
5. Cubitos caldo maggi (comprarlo en tiendas africanas)
6. Perejil
7. Agua
8. Picante (tienda africana) opcional
9. Limón
10. 1-2 plátanos machos (comprarlo en supermercados o fruterías)
11. Si no os gusta el picante no lo pongáis

Instructions to make to make Pepe-sup comida típica de guinea ecuatorial

1. En una olla poner los trozos de los pescados, la cebolla, los ajos y el perejil picado; echar sal al gusto y los cubitos de maggi, añadir agua puede ser a la misma altura del pescado o sobre pasarlo y el picante. Dejar hervir durante unos 40 minutos aproximadamente a fuego lento
2. Se cortan los extremos. El plátano verde tiene una piel gruesa, que generalmente se pela y se retira antes de cocinarlo. La piel es gruesa, podemos ayudarnos de la punta de un cuchillo bien afilado para realizar el corte superficial y retirarla. Cortarlo en rodajas, 2 o 3 dedos más o menos. Dejarlo hervir entre 10 a 13 minutos. Pasado ese tiempo, retirarlo con un colador
3. Os tiene que quedar así más o menos
4. Una curiosidad: a la mayoría le encanta la cabeza de pescado. Es la parte más suculenta. Servir con plátano macho. El limón es para suavizar el ardor si nos pasamos con el picante
5. Servir, que os aproveche

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