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.

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.

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.