The cuisine of Guinea-Bissau - Africa

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The foods of Guinea-Bissau

Guinea-Bissau's few hotels and restaurants offer excellent food, though some places are expensive. The food in Guinea-Bissau is African in nature but has been influenced by the Portuguese. Rice is a staple near the coast and in the interior staples are cassava, yams and maize. Generally the seafood is very good. Cashew nuts are abundant and grown for export.

Specialities


Jollof rice: Rice cooked with palm oil, tomato paste and onions, to which other vegetables and meat or fish are added.
Egusi soup: Soup thickened with the ground seeds of squashes. It usually contains green vegetables and sometimes tomatoes and onions.
Yassa chicken: Common across West Africa, this dish features chicken cooked in an onion and tomato sauce.
Fried cassava: Deep-fried yucca or cassava makes a tasty treat.
Fish stew: A Portuguese inspired dish of seafood in a salty broth.
Avocados with tuna: A salad of avocado, tuna and tomatoes.
Grilled prawns: Particularly common by the coast.
Ravias: Portuguese inspired cinnamon cookies, often sold in bakeries.
Cashew nuts: Delicious and plentiful in season, sometimes made into juice.
Cana de cajeu: Rum made from the fruit of the cashew.
Palm wine: Commonly made in rural areas. Alcohol levels depend on how long it has been left to ferment. It tastes better than it smells.

The types of Cuisines in Guinea-Bissau 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 Guinea-Bissau