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
13–18 of 18
Caramelized mango
Sweet mango prepared as a caramelized fruit dish in Guinea-Bissau.
Cuscuz de Milho
A traditional Cape Verdean steamed cornmeal cake served as a lightly sweetened breakfast or snack.
Djagatu
Djagatu is a Guinea-Bissau rice dish in which rice is cooked with eggplant, tomato, onion and seasonings, with beef or fish used in common versions.
Futi
A traditional Guinea-Bissau rice-and-bean dish in which rice and beans are cooked together with palm oil and aromatic onion.
Siga
Siga is a Guinea-Bissau leafy stew made from cassava leaves cooked with palm oil, aromatics and, in many preparations, fish or meat.
Tcheben
Tcheben, also called Caldu di Tcheben or Tcheibem, is a Guinea-Bissau fish stew prepared with palm-nut broth, fish, okra and other vegetables, and served with rice.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.