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.
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Pescado ahumado
Fish smoked hard over wood and broken into peanut and palm sauces. A charcuterie & cured recipe from Equatorial Guinea.
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Platano asado
Ripe plantain roasted whole on a charcoal grill and eaten from the skin. Ready in 5 minutes prep and 25…
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Topé
Fresh palm wine tapped from oil palms. A wine & spirit recipe from Equatorial Guinea.
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Yuca frita
Fried cassava topped with chicharrón and pickled cabbage. Ready in 40 minutes prep and 1 hour 30 minutes cooking. Serves…
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Zumo de jengibre
Fresh ginger blended with water, lime and sugar, strained and served cold. Ready in 20 minutes prep and none cooking.…
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Grilled fish
Fresh catch grilled over coals with chili and lime. Ready in 25 min plus 1 hr marinating prep and 25…