The cuisine of Equatorial-Guinea - Africa

Africa Equatorial-Guinea GQ Gabon Tunisia Sao Tome and Principe Gambia Niger Ethiopia Sudan Eritrea Somalia Equatorial Guinea Sierra Leone Egypt Mauritania Mauritius Morocco Djibouti South Africa Mali Seychelles Cape Verde St Helena, Ascension Tristan da Cunha*** Madagascar Libya CAR Comoros Liberia Reunion Chad Western Sahara Cameroon Guinea-Bissau DRC Kenya Zambia Swaziland Cote d’Ivoire Nigeria Namibia B. F. Guinea Mayotte Angola Uganda Tanzania Ghana Botswana Senegal Burundi Rwanda Lesotho Togo Benin Congo Mozambique Zimbabwe Malawi Algeria

The foods of Equatorial-Guinea

Specialities


• Chicken served in a peanut butter or cream sauce with rice or boiled plantain.
Meat or fish grilled with crushed pumpkin seeds served in leaves.
Cassava is a staple food, often served with fish or meat.
Sweet potatoes, yams and plantain are all popular ingredients.

National drinks:
• Malamba (local sugar cane brew).
• Osang (African tea).
Beer and palm wine are produced locally.

The types of Cuisines in Equatorial-Guinea are influenced by:
The regional cuisine Appetizer recipes coming soon
Main recipes coming soon
Side dishes recipes coming soon
Dessert recipes coming soon
African - See the recipes Appetizer recipes coming soon

Main recipes

Chicken salad Moroccan spiced chicken breasts Moroccan spiced chickpea soup Skillet chicken and rice

Side dishes recipes

Ethiopian injera Dessert recipes coming soon

Cooking in Equatorial-Guinea