Baku Kitchen! An independent reference of traditional food

Equatorial Guinea

Spanish-inflected Fang and Bubi cooking: peanut-sauce chicken, fiery pepesup, Bioko sea snails, sugarcane malamba. That is the short version of what Equatorial Guinea cooks. Look for Pepesup (fiery fish pepper soup, weekend and celebration staple), Chicken in peanut sauce (chicken simmered in groundnut sauce, served with rice or yuca) and Bilolá (giant sea snails stewed or grilled, Bioko island specialty). The Equatoguinean version of the peppery fish broth found across the Gulf of Guinea, shared with Nigerian and Cameroonian coastal kitchens. This atlas has 19 Equatorial Guinea dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

19 dishes.

AkwaduAkwaduBaked banana with coconut and citrusBiloláBiloláGiant sea snails stewed or grilled, Bioko island specialtyBoiled cassavaBoiled cassavaBoiled cassava root accompanying sauces and grillsCacaoCacaoBioko cocoa roasted and ground for thick sweet hot chocolateCaracolesCaracolesGiant land snails grilled or stewed with tomato and hot pepperCarne de monteCarne de monteSmoked forest game stewed with palm oil and chili, sold at Malabo marketsChicken in peanut sauceChicken in peanut sauceChicken simmered in groundnut sauce, served with rice or yucaFried plantainsFried plantainsGolden plantain slices served beside stewsGrilled fishGrilled fishFresh catch grilled over coals with chili and limeKola nutKola nutBitter caffeine-rich seed chewed slowly and offered to guests on arrivalMalambaMalambaFermented sugarcane drinkName asadoName asadoYam roasted in the embers, split open and eaten with palm oil and chilliOsangOsangLocal tea infusion, commonly drunk sweetenedPepesupPepesupFiery fish pepper soup, weekend and celebration staplePescado ahumadoPescado ahumadoFish smoked hard over wood and broken into peanut and palm saucesPlatano asadoPlatano asadoRipe plantain roasted whole on a charcoal grill and eaten from the skinTopéTopéFresh palm wine tapped from oil palmsYuca fritaYuca fritaFried cassava topped with chicharrón and pickled cabbageZumo de jengibreZumo de jengibreFresh ginger blended with water, lime and sugar, strained and served cold

  • Akwadu

    Baked banana with coconut and citrus. Ready in 10 minutes prep and 25 minutes cooking. Serves 4. A dessert recipe…

  • Boiled cassava

    Boiled cassava root accompanying sauces and grills. Ready in 15 minutes prep and 25 minutes cooking. Serves 6 as a…

  • Cacao

    Bioko cocoa roasted and ground for thick sweet hot chocolate. Ready in 10 min prep and 20 min cooking. 4…

  • Caracoles

    Giant land snails grilled or stewed with tomato and hot pepper. Ready in 40 min prep and 1 hr 30…

  • Carne de monte

    Smoked forest game stewed with palm oil and chili, sold at Malabo markets. Ready in 30 minutes prep and 2…

  • Fried plantains

    Golden plantain slices served beside stews. Ready in 10 minutes prep and 15 minutes cooking. Serves 4. A salad &…

  • Kola nut

    Bitter caffeine-rich seed chewed slowly and offered to guests on arrival. 5 min to prepare. Variable. A snack recipe from…

  • Malamba

    Fermented sugarcane drink. A wine & spirit recipe from Equatorial Guinea.

  • Name asado

    Yam roasted in the embers, split open and eaten with palm oil and chilli. Ready in 10 minutes prep and…

  • Osang

    Local tea infusion, commonly drunk sweetened. Ready in 5 minutes prep and 15 minutes cooking. Makes about 1 litre. A…