A FOOD TRADITION
Annobonese cuisine
Annobonese cuisine develops from the island’s isolated Gulf of Guinea setting, its Portuguese-era history, and continuing connections with Central African and Atlantic island foodways. Fish and other seafood are prominent, joined by plantain, cassava, sweet potato, maize, peppers, greens, and, where available, coconut and palm products. Fish is commonly grilled, dried, smoked, or cooked in brothy stews, while cassava and plantain are boiled, pounded, or formed into dense accompaniments. Examples include caldeirada-style fish stew, peppered grilled fish with boiled plantain, and cassava-based dishes served with seafood sauce. Annobonese terminology and recipes deserve careful documentation because island dishes may circulate under Portuguese, Spanish, or local names.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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