what are some foods from equatorial guinea?

Question

malamba

Answer 1

To the person above me, Equatorial Guinea is on the west african coast and is the only spanish speaking country in Africa.

Equatorial Guinea's national cuisine is simple and tasty. Most popular meals center around meat or fish in a spiced stew. The ingredients and spices for these dishes are generally found in the forests and seas of Equatorial Guinea.

Two of the most popular dishes in the country are a chicken dish prepared in a peanut butter or cream sauce and served with rice or boiled plantain, and meat or fish grilled with crushed pumpkin seeds and wrapped in huge leaves.

Some other popular dishes that are less complicated and highly nutritious are "djomba" (a Combe dish), "mendjaa" (a Fang dish), "boca¢," "banga soup" and "bitalif soup" (a Bubi dish). A dish that is enjoyed by all ethnic groups is "pepe soup," which is made of meat or fish boiled with hot peppers, salt, "osang" (African tea), fresh tomatoes and "messep" (small tropical leaves that add flavor).

At the local market, one can find a splendid variety of meat, including antelope, deer and wild boar. Such exotic meats as porcupine (known as "chucku-chucku") and sea tortoise are considered delicacies. These animals are far larger in Equatorial Guinea than those found in Europe and on other continents.

Monkeys and apes were formerly popular delicacies in Equatorial Guinea, but due to their rapid extinction, the government -- in cooperation with international NGOs -- is carrying out programs that will help the nation maintain their populations. Snails are also a favorite dish of many locals and visitors alike. Like porcupine and sea tortoise, snails in Equatorial Guinea are unusually large. They are generally served in "okro" soup with vegetables and mild spices.

Fish is brought fresh to the markets daily, and includes huge tunas, groupers, breams, cod fish, hakes and a great assortment of smaller fish. An abundant supply of seafood is also found in the country's waters, including lobster, shrimp, prawns, crabs, crayfish and oysters. Seafood is generally served with vegetables and seasoned with such ingredients as palm-oil, peanuts, tropical pumpkin seeds, cocoa beans (long, brown seeds that are used as thickeners for sauces), okra, "bitalif" (green leaves sold fresh that have a bitter-sweet flavor), "lom" (malanga leaves), "endeng" and hot peppers.

Some of the side dishes that often accompany Equato-Guinean cuisine include plantains (served mashed, boiled or roasted, malangas, yucca (cassava), ¤ames (yams) and rice.

Many restaurants in the major cities offer both local dishes and Western cuisine. The food is always cooked fresh, as there are very few stores that sell prepackaged or preserved foods. All food is purchased at the market or caught/hunted daily.

The fruit in Equatorial Guinea is rich and delicious. Bananas and mangoes grow on almost every street corner in the cities. The atanga is a fruit that has to be boiled in water and salted before eating. It has a large seed that is inedible. Fruits in Equatorial Guinea are normally quite large and are sold at the local market places at very reasonable prices. Some of the most popular fruits include pineapples, the African apple, "long-trong," avocados, papayas, green-skinned oranges, tangerines, guayabas and "sawazawa."

Answer 2

Guinea Equatorial Food

Answer 3

Where is equatorial guinea

Answer 4

i looked and i couldn't find anything about this and there were no recipes

Answer 5

hehehe

Answer 6

whalabyu