Suppa de Ostras

Name: Suppa de Ostras
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Guinea-Bissauan
Ingredients: 500g fresh mangrove oysters, shucked; 1 large onion, diced; 3 cloves garlic, minced; Juice of 2 limes; 2 tbsp vegetable oil; 1 scotch bonnet pepper, whole; 1 bunch fresh parsley, chopped; 500ml water; Salt and black pepper to taste

Suppa de Ostras (SOO-pah deh OSH-trahs)

Mangrove Oyster Soup

⏱ Prep Time 30 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 177 kcal

A briny, peppery soup of fresh mangrove oysters cooked with lime, garlic, and herbs — a delicacy from the Bijagós archipelago.

Nutrition & Info

Protein 14.0g

Carbs 10.0g

Fat 9.0g

Protein Carbs Fat

Dietary

vegetarian vegan dairy-free gluten-free nut-free

Allergen Warnings

⚠ shellfish

Equipment Needed

pot oyster knife ladle

Presentation Guide

Vessel: clay bowl

Garnishes: lime wedge, parsley

Accompaniments: crusty bread

Ingredients

500g fresh mangrove oysters, shucked
1 large onion, diced
3 cloves garlic, minced
Juice of 2 limes
2 tbsp vegetable oil
1 scotch bonnet pepper, whole
1 bunch fresh parsley, chopped
500ml water
Salt and black pepper to taste

Instructions

1
Heat oil in a pot. Sauté onion and garlic until softened.
2
Add water and bring to a boil. Add whole scotch bonnet pepper.
3
Add oysters and lime juice. Simmer for 8-10 minutes.
4
Season with salt and pepper. Remove scotch bonnet if desired.
5
Stir in fresh parsley and serve immediately in warm bowls.

💡

Did You Know?

Women of the Bijagós islands harvest mangrove oysters at low tide using only their hands and a sharp knife — a skill passed from mother to daughter for generations.

Chef's Notes

Equipment Tips

pot
oyster knife
ladle

Garnishing

lime wedge, parsley

Accompaniments

crusty bread

The Story Behind Suppa de Ostras

The Bijagós archipelago off the coast of Guinea-Bissau is a UNESCO Biosphere Reserve where women have harvested mangrove oysters for centuries. This simple soup celebrates the oyster in its purest form, seasoned with just lime and pepper, reflecting the Bijagós philosophy that the best ingredients need minimal intervention.

🕐 Traditionally enjoyed starter, coastal celebrations 📜 Origins: Ancient Bijagós tradition

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