“Vegan fish soup? That sounds odd,” you might think. I get it — I had the same reaction when I first set out to recreate a beloved Surinamese classic in a plant-based form. This soup is my vegan take on pepré watra, a fiery, comforting fish soup from Suriname that I haven’t enjoyed in years. Going vegan didn’t mean giving up those flavors; it just meant finding a different way to capture them.
In Sranan Tongo the name translates to “pepper water,” though it’s essentially a very spicy fish soup traditionally served with cassava bread or rice. This vegan version keeps the heat and the soul of the original dish while swapping fish for an umami-rich, plant-based alternative. The result is bold, aromatic, and warming—perfect as a starter or a side dish, and a true taste of Surinamese cuisine made vegan-friendly.
The secret that gives this soup its “fishy” depth without using animal products is dried seaweed — specifically wakame. Rehydrated wakame lends a briny, ocean-like flavor to the broth, making it an excellent substitute for fish. Besides flavor, seaweed also contributes nutrients and a pleasant texture to the soup.
Other key ingredients include celery leaves, whole allspice berries, tomato, onion, garlic and a hot pepper. If you can source Madamme Jeanette or its hotter cousin Adjuma, those are the most authentic options; habanero is a reasonable substitute if those aren’t available. To control the heat: leave the pepper whole for a milder broth, score it for medium heat, or chop it (including the seeds) for a very spicy soup.
Serve this soup over rice, with cassava bread, or even with noodles if you prefer. It’s a flexible, nourishing recipe that brings strong, familiar flavors to anyone who misses the traditional dish or wants to try Surinamese-inspired vegan cooking.
One Love,
A.J.
Vegan Spicy Fish Soup – Pepre Watra
A vegan version of Pepre Watra that preserves the fiery character of the original. This vegan spicy fish soup relies on dried wakame to recreate the oceanic notes while staying entirely plant-based.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Total Time: 1 hr
- Servings: 4 servings
- Course: Side dish, starter
- Cuisine: Surinamese, Vegan
Ingredients
- 1 tomato
- 1 onion (or shallots)
- 3 cloves garlic
- 1 adjuma pepper or Madamme Jeanette (or habanero as a substitute)
- 5 whole allspice berries
- 3 branches celery leaves, chopped
- 2 cubes vegetable bouillon (or equivalent powder; you can use veggie stock instead of water)
- 2 tbsp dried seaweed (dried wakame)
- 2 liters water
- a few stalks bok choy, chopped (optional)
Instructions
- Rehydrate the wakame: place the dried wakame in a bowl and cover with water. Let it soak while you prepare the other ingredients so it softens and releases flavor.
- Sauté the aromatics: over low heat, sauté the chopped onion and crushed garlic for about 2 minutes until fragrant. Add the diced tomato and cook another 3 minutes, or until most of the tomato liquid has evaporated and the mixture concentrates.
- Build the broth: add the pepper (whole, scored, or chopped depending on desired heat), whole allspice berries, chopped celery leaves, vegetable bouillon, the rehydrated seaweed (drain any excess liquid), and 2 liters of water to the pot. If you like, stir in the chopped bok choy at this stage.
- Simmer gently: bring the mixture to a boil, then reduce to medium-low and let it simmer for about 50 minutes. This allows the flavors to meld, the seaweed to infuse the broth with umami, and the vegetables to soften.
- Season and finish: taste and add salt and pepper as needed. Before serving, remove the whole allspice berries. If you used a whole pepper for milder heat, you can also remove it before serving.
- Serve: ladle the soup over rice, with cassava bread, or alongside noodles. This soup is flavorful on its own, but pairing it with rice or a starchy side makes it a full and satisfying meal.
Notes: The wakame provides the briny, ocean-like taste that replaces fish in this vegan adaptation. Use the pepper variations to control the spiciness: whole for mild, scored for medium, chopped for intense heat. Celery leaves and whole allspice berries are small ingredients that contribute a lot to the authentic aroma and depth of the broth.
Eat this soup the way you enjoy warm, spicy broths—shared with family or served as a comforting solo bowl. If you try the recipe, adapt the heat and seasoning to taste and enjoy a vegan reinterpretation of a traditional Surinamese favorite.