Equatorial Guinea

The Culture

The food culture of Equatorial Guinea is heavily influenced by its location in West Africa and its former Spanish colonization. The cuisine is a fusion of traditional African dishes with Spanish culinary techniques and ingredients. Staples of the Equatoguinean diet include cassava, plantains, yams, and seafood, as well as meats like chicken and goat. Spices and herbs such as ginger, garlic, and chili peppers are commonly used to add flavor to dishes. Rice is also a popular staple, often served as a side dish or in stews. Equatoguineans also have a strong tradition of drinking fermented beverages, such as palm wine and malamba, which are often served during celebrations and rituals. Overall, the cuisine of Equatorial Guinea is a reflection of the diverse cultural influences that have shaped the country over time.

⭐ The National Dish ⭐

  • Succotash

    https://www.southernliving.com/recipes/best-ever-succotash-recipe

    Succotash is a traditional American dish that consists of a hearty combination of corn, lima beans, and other vegetables. It is believed to have originated from Native American cuisine, and the name "succotash" comes from a word in the Narragansett language meaning "boiled corn kernels." The dish has evolved over time, with different regions and cultures adding their own twist to it, but the basic ingredients of corn and beans remain constant.

Other great dishes from Equatorial Guinea