Guinea-Bissau

Guinea-Bissau’s food is built around portuguese-Kriol flavours: peanut and palm-fruit caldos over rice, mangrove oysters, cashew wine and abundant Atlantic fish. Look for Caldo de mancarra (chicken simmered in thick roasted-peanut sauce, served over rice), Caldo de chabéu (fish stewed in red palm-fruit pulp with okra, over rice) and Castanha de caju (cashews roasted over fire and cracked from their shells by hand). Mancarra is the Creole word for groundnut, from Mandinka; the peanut stew is shared across the Senegambia and eaten over rice at family meals. This atlas has 25 Guinea-Bissau dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.