A FOOD TRADITION
Guinea-Bissau Cuisine
A coastal West African cooking tradition combining rice, fish and shellfish with palm oil, peanuts, cassava, local greens and Portuguese-influenced techniques.
Dishes linked to this cuisine
1–12 of 18
Agua de limon
A fermented lemon condiment from Guinea-Bissau made by resting local lemon juice overnight and used in a vinegar-like role.
Arroz de Chabeu
A Guinea-Bissau rice dish cooked with palm oil and commonly served with fish, along with aromatic onion and garlic.
Arroz de Mancarra
A Guinea-Bissau rice dish centered on a savory peanut-paste sauce, usually built with rice, onion, and garlic.
Arroz de Ostras
A savory Guinea-Bissau rice dish in which oysters are cooked with rice and aromatic vegetables until tender and flavorful.
Arroz de Peixe
A savory Guinea-Bissau rice dish in which fish is simmered with rice, onion, tomato, and garlic.
Bagiki juice
A Guinea-Bissau drink made from hibiscus flowers, locally called bagiki.
Benachin
Benachin is a Gambian one-pot rice dish cooked with tomato, onion, vegetables, and often fish or meat.
Cafriela
Cafriela is a Guinea-Bissau-style chicken dish in which chicken is marinated with lemon, garlic, onion and fresh chilli, grilled or braised, and commonly served with rice.
Caldo de Chabeu
A traditional Guinea-Bissau palm-fruit soup or stew commonly prepared with palm-fruit pulp, fish, and aromatic vegetables.
Caldo de Mancarra
A savory Guinea-Bissau peanut-based soup or stew typically made with peanut paste, fish or poultry, and aromatic vegetables.
Caldo de Peixe
Caldo de peixe is a Cape Verdean hot fish broth prepared with fish, vegetables, onion, tomato, garlic, and water.
Cansuca
A Guinea-Bissau preparation of softened rice, local Mancagna cowpeas, pork and palm oil.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.