A FOOD TRADITION
Equatorial Guinean Cuisine
A Central African cooking tradition shaped by Fang, Bubi, Ndowe, Annobonese, and Spanish influences, centered on cassava, plantains, fish, peanuts, and tropical produce.
Dishes linked to this cuisine
1–9 of 9
Akwadu
Akwadu is a traditional Equatorial Guinean baked banana dish enriched with coconut, sweetener, and sometimes butter.
Cassava Fufu
A smooth, dense staple dough prepared from cassava flour and water and served alongside savory dishes.
Cassava-Leaf Stew
Tender cassava leaves are slowly cooked with aromatics and often ground peanuts to make a thick, savory stew.
Chicken in Peanut Sauce
Chicken is simmered in a savory sauce thickened and flavored with ground peanuts and aromatics.
Fish Soup
Fish Soup is a traditional Equatorial Guinean soup of fish simmered with tomato, onion, garlic, and assorted vegetables.
Fish with Three Sauces
Fish with Three Sauces is a traditional Equatorial Guinean preparation of fish marinated with garlic, chili, and lime, grilled, and served with spinach, avocado, and peanut sauces.
Palm-Nut Fish Stew
A savory Equatorial Guinean stew made by simmering fish with palm-nut pulp, onion, and tomato.
Peanut soup
Peanut soup is a family of groundnut-based soups and sauces made with peanut paste, water or broth, and seasonings, often including tomato and onion. Leafy vegetables, meat and fish vary by recipe.
Succotash
A vegetable dish centered on lima beans and corn, often finished with butter and onion.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.