Equatoguinean

Yuca con Pescado

“Equatoguinean grilled fish with boiled cassava — fresh reef fish marinated, grilled over coals, served with boiled cassava root and a Spanish-style onion-tomato relish.”

Medium1 hour

Where it comes from

Yuca con pescado reflects the Spanish-Bantu fusion of Equatoguinean cuisine — grilled fish (West African tradition) with boiled cassava (Bantu) plus a Spanish-style sofrito-like onion-tomato relish.

On the plate

Bite into a piece of grilled snapper — smoky crispy skin, tender flesh, garlic-and-lemon marinade penetrated. Pair with a forkful of boiled cassava — starchy, slightly sweet, soft. Top both with the onion-tomato relish — bright, tangy, piquant. The Spanish-style sofrito ties the Bantu cassava and West African grilled fish together. This is Equatoguinean Sunday lunch.

How it works

Grilling fish gives smoky depth. Sofrito-style relish (cooked onion+tomato in oil) is the Spanish-Mediterranean technique adapted with piri-piri.

Variations

With tilapia. With grouper. With added bell pepper. With more chili. Modern oven-baked version. With fried plantain alongside.

On the Palate

Ingredients

Serves 4

2 fish 600 g eachSnapper

How it's made

7 steps · Show ↓

30 min active · 30 min waiting

1
4 min
Clean 2 whole fish (snapper, about 600 g each). Score sides.
2
22 min
Marinate fish with 6 minced garlic, juice of 2 lemons, 1 tsp paprika, 2 tbsp oil, 1 tsp salt; rest 20 min.
3
27 min
Peel and cube 1 kg cassava root. Boil in salted water 25 min until fork-tender. Drain.
4
16 min
Light a charcoal fire; grill fish 7 min per side until cooked through.
5
12 min
Make relish: sauté 2 sliced onions in 2 tbsp olive oil 5 min. Add 2 chopped tomatoes, 1 piri-piri, 1 tsp vinegar, 1/2 tsp salt; cook 6 min.
6
3 min
Plate: cassava on each plate; fish on top; relish ladled over.
7
1 min
Serve hot with lemon wedges.