Cuisine of Equatorial Guinea

Equatorial Guinean cuisine refers to the cooking traditions, practices, foods and dishes associated with the country of Equatorial Guinea. The cuisine is influenced by both the native Fang people and the country's colonial history.

Overview

Equatorial Guinea is located in Central Africa, and its cuisine is a blend of traditional African cooking techniques and Spanish influences due to its history as a Spanish colony. The country's location on the Atlantic Ocean also means that seafood is a significant part of the diet.

Ingredients

The staple foods in Equatorial Guinea include cassava, plantains, rice, yams and sweet potatoes. These are often served with a variety of sauces and stews, made with ingredients such as palm oil, peanuts, chili peppers, and okra. Seafood, particularly fish and shellfish, is also commonly consumed. Chicken, goat, and bush meat are other sources of protein.

Dishes

One of the most popular dishes in Equatorial Guinea is sukuma wiki, a kind of stew made with greens, tomatoes, onions, and spices. Another common dish is peanut soup, which is often served with rice or fufu, a dough-like food made from cassava. Ndolé is a traditional dish made with nuts, fish or meat, and spices.

Beverages

Malamba, a sugar cane liquor, and osang, a tea made with medicinal herbs, are traditional beverages in Equatorial Guinea. Imported beers and soft drinks are also commonly consumed.

See also

• African cuisine
• Spanish cuisine

This article is a stub related to cuisine. You can help WikiMD by expanding it!

This article is a stub related to food. You can help WikiMD by expanding it!

• 

  Cuisine of Equatorial Guinea

• 

  Pollo en salsa de cacahuete

• 

  Ndo'o (en pain)

• 

  Pescado en salazón en San Antonio de Palé

• 

  Moambe - noix de palme sauce with chicken

• 

  Corn & Beans

• 

  Plantain peppersoup with periwinkle

• 

  Paella amb caragols