Cuisine of Equatorial Guinea

The Cuisine of Equatorial Guinea is a blend of the cuisines of the native tribes, as well as that of Spain (their colonial motherland) and Islamic states such as Morocco. Its cuisine incorporates various meats, including game and bushmeat as well as imports. Fish and chicken are common dishes. As seen in the dishes here, chillies and other spices are popular. Key ingredients in Equatoguinean cuisine come from local plants and animals, including plantains, sweet potato, breadfruit, yam, cocoyam (known locally as malanga), ground-nuts and snails.

Location of Equatorial Guinea

Food
  • Peppersoup, a West African soup that typically includes pepper, meats, and nutmeg
  • Sopa de Pescado con cacahuete, a groundnut soup with fish, onions and tomato
  • Rocky Mountain oysters, cooked bull testicles usually deep-fried
  • Paella, rice with saffron, seafood and vegetables

Drinks

Examples include Malamba, a sugar cane brew, and Osang, an African tea. Beer and palm wine, an alcoholic beverage created from the sap of various species of palm tree such as the Palmyra, and coconut palms are produced locally.[1]

See also

References
  1. "Equatorial Guinea Food and Dining". Archived from the original on 2010-04-02. Retrieved 2010-01-18.
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