The 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.