Equatorial Guinean Cuisine

Equatorial Guinean Grilled Fish with Three Sauces

Equatorial Guinean Grilled Fish with Three Sauces

Flag_of_Equatorial GuineaThe Cuisine of Equatorial Guinea is a blend of the cuisines of the native tribes, as well as that of Spain (their colonial motherland) and Islamic states such as Morocco. As the wealthiest nation in west Africa, its cuisine incorporates various meats. These include game and bush-meat as well as imports. Fish and chicken are common dishes. As seen in the dishes here, chillies and other spices are popular.

The food of Equatorial Guinea is known for its variety and is heavily influenced by traditional African food, as well as European traditions. Rural areas base their dishes primarily on meat and fish, with more urban areas offering Spanish-influenced restaurants serving paella and potato omelettes.

With the growth of the hotel industry in the largest cities of Malabo and Bata, many restaurants feature variations on African and western cuisine, with meals offered throughout the day.

Traditional Equatorial Guinean food is dominated by sauces made from local ingredients, including peanuts, ñame (yams) and ocrao. The meat of native animals is also occasionally used, including antelope, turtle and crocodile. However, fish is more commonly used in modern dishes, with many restaurants priding themselves on their freshly-caught fish, which is often served charcoal-broiled or in a spicy fish soup known as pepesup. Lobster is also very popular in coastal towns, and most dishes are accompanied by the staples of rice or plantain.

Traditional drinks malamba (distilled from sugar cane) and Osang, an African tea. Palm wine, an alcoholic beverage created from the sap of various species of palm tree such as the Palmyra, and coconut palms are produced locally.

Food Customs at Ceremonial Occasions – Chicken and duck are usually served at special occasions.

Comments and Feedback

Be the First to Comment!

Notify of
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.
TrophyWin a copy of "From The Source - Mexico"
Your Entries
Total Entries
Days Left
Mexico's best local cooks - from street food stalls, family-run haciendas and haute-cuisine restaurants - reveal their culinary passions, along with such classic regional recipes as marinated pork tacos, hot lime soup and Oaxacan hot chocolate

Enter the sweepstake to win a copy of this fantastic cookbook.