Equatorial Guinea

Bone-in chicken pieces slow-braised in a sauce built from ground roasted peanuts and red palm oil, enriched with chilli, tomato, and aromatics until the oil separates and the sauce coats deeply.[1][2]

Rice cooked entirely by absorption in coconut milk rather than water, yielding fragrant, richly flavored grains with a subtly sweet, savory, and creamy character.

A dish of grated cocoyam paste rolled inside cocoyam leaves and slow-simmered in a rich, spiced palm-oil sauce.

A dense, smooth, elastic starch dumpling made solely from pounded boiled cassava, shaped into balls or mounds and eaten by hand as a vehicle for soups and stews.

Grilled bushmeat is a Central African main course of wild forest game, traditionally antelope or porcupine, marinated with local spices and cooked over hardwood embers to develop a smoky, charred exterior and tender, juicy interior.

A thick, richly savory African stew in which roasted and ground peanuts (groundnuts) are dissolved into a spiced tomato-onion broth and simmered with meat — most commonly chicken or beef — until the peanut oils separate and rise, yielding a dish of deep, nutty concentration.[1][2]

A traditional Equatoguinean drink of fermented sugarcane juice, lightly alcoholic, drunk fresh or aged.

Crisp deep-fried puffs made from grated malanga (taro-type corm) bound with sugar and egg, eaten as a sweet snack.

A rich palm-nut cream soup from coastal Cameroon, slow-cooked from extracted palm fruit pulp with smoked fish, crayfish, and aromatic spices.

An Equatorial Guinean staple of black-eyed peas stewed with red palm oil and aromatics, typical of Bioko Island.

An Equatoguinean soup made from extracted palm-nut cream simmered with meat or crab and hot pepper, the Spanish-speaking Central African expression of the wider palm-fruit soup family.

A spiced Central African fish broth in which fresh Atlantic coastal fish is simmered with red palm oil, bitter leafy greens, and an indigenous pepper-soup spice blend to produce a deeply aromatic, pungent, broth-dominant soup.

A thick starchy porridge made from green plantains that are pounded or mashed and boiled to a smooth, satiating mass, eaten as a hearty breakfast or staple.

A whole ripe plantain roasted in its skin over charcoal embers until the flesh caramelises, eaten as a hot street snack.

An Equatorial Guinean dish of whole smoked river or sea fish re-cooked together with bitter leafy greens in red palm oil.

A traditional Central African stew of ripe and unripe plantain chunks cooked with black‑eyed peas in palm oil and aromatics, served as a main dish.