recent posts

foodspring's sofi Wish List Products we'll still be craving when all the food is gone.
The History of Honey This ancient, healthful food has become a pantry staple.
Foodie Mom: Real Foodie Mom of New Jersey A chat with mom, cookbook author and reality tv celebrity, Teresa Giudice
20 Under $20: Post-Tax-Day Specialty foods you can still afford.
Revamp Recipes with Panko It really is the best thing since (and from!) sliced bread.
View More

Globaleats

rate this
0 out of 5 stars
- West African Countries
  - Benin
  - Burkina Faso
  - Cote d'Ivoire
  - Gambia
  - Guinea-Bissau
  - Liberia
  - Mali
  - Mauritania
  - Niger
  - Nigeria
  - Senegal
  - Sierra Leone
  - São Tomé
  - Togo
- African Regions
email
BOOKMARK WITH: delicious digg facebook reddit stumbleupon twitter

Guinea-Bissau

Seafood is at the heart of this nation's diet.

user rating

0.0 out of 5 stars(0)

The cuisine of Guinea-Bissau, once part of the Portuguese Empire, reflects both Portuguese and West African food cultures. Similar to Portugal, seafood is at the heart of the Bissau-Guinean diet. The country's location on the Atlantic provides the people with access to fresh shrimp, oysters and meaty fish. Whether prepared on a grill or sautéed in a white onion and lime-based sauce, fish dishes are common fare.

As you would expect from a West African nation, cassava, yams and maize are integral parts of Bissau-Guinean cuisine. One of the most traditional dishes is jollof rice (rice cooked with peanut oil, tomatoes, onions, chile pepper, spices) served with chicken or fish. Favorite vegetables include okra, carrots and squash. The more adventurous eater can opt to eat in the rural parts of the country, where specialties include monkey.

Palm wine, typical of Western Africa, is brewed throughout the country and offers a local (and stronger) alternative to imported beer from Portugal. Caña de cajeu (cashew rum) is another potent alcoholic beverage enjoyed by the people of Guinea-Bissau.—Alexandra Menglide