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Globaleats
Equatorial Guinea
Distinctive dishes with a blend African and subtle Spanish influences.
user ratingWhen traveling through the small country of Equatorial Guinea, you will find a cuisine that is generally African, with hints of Spanish character. The diet is based mostly on crops such as cassava, rice and potatoes, but people also hunt and fish. Many of the meat dishes you will find are made from goat, rodents, monkeys or snakes. Chicken and duck are usually served at special occasions. Despite the connection to Spain and Africa, the people of Equatorial Guinea claim their cuisine to be unique. One of the more distinctive dishes you may encounter is lomandoha, made from malanga (cocoyam) leaves, fish and homemade chocolate.
Groundnuts are common ingredients used in Equatoguinean cooking, particularly in sauces, such as the traditional tomato-peanut butter sauce that often accompanies fish. Papayas, pineapples, bananas and plantains are also used to flavor meals or served as a complement to the main course. Customary drinks are palm wine and malamba, an alcoholic beverage made from sugarcane.—Alexandra Menglide
