Equatorial Guinea, located on the west coast of Central Africa, offers a rich blend of culinary traditions influenced by its African roots, Spanish colonial history, and coastal location. The food is characterized by simple yet flavourful dishes, often made from local ingredients such as fish, cassava, plantains, and tropical fruits. Whether you're visiting the mainland or one of the islands, here’s a brief guide to the food and drinks you can expect in this unique country.
Food
Succotash
Succotash is considered the national dish of Equatorial Guinea. This dish combines a mix of beans, corn, and vegetables, often served with meat or fish. The recipe can vary by region, but the use of fresh, locally grown ingredients is a constant. It’s a hearty and nutritious dish that reflects the country’s agricultural heritage. The simplicity of succotash, paired with rich seasonings, makes it a staple in the country’s cuisine.
Pepper Soup (Sopa de Pescado)
Pepper soup is one of the most beloved dishes in Equatorial Guinea. Made with fish, tomatoes, garlic, onions, and a spicy blend of local peppers, this dish is perfect for those who enjoy bold, flavourful soups. Often served with rice or plantains, it is a hearty meal commonly eaten in the evening.
Pounded Yam and Cassava (Fufu and Sopa de Malamba)
Fufu is a starchy dish made from pounded yam or cassava. It's a staple in many West and Central African countries, and in Equatorial Guinea, it’s often paired with a thick soup called Sopa de Malamba. This soup, made from a blend of vegetables, meats, or fish, is rich and flavourful, providing a comforting contrast to the neutral taste of the fufu.
Mbinga
Mbinga is a traditional stew made from okra, palm oil, and a variety of meats or fish. The dish is often enjoyed with rice or fufu. The inclusion of palm oil adds a rich depth of flavour, while the okra provides a subtle texture that compliments the other ingredients.
Bitterleaf Soup
This is another popular soup in Equatorial Guinea, made from bitterleaf (known locally as "nchomboko"), which is combined with fish, meat, and spices. The leaves are used to give the soup a distinct bitter flavour that is balanced by the richness of the broth.
Plantains
Plantains are an essential part of the cuisine in Equatorial Guinea. They are often fried, boiled, or mashed and served alongside meals. Fried plantains are a popular side dish to go with soups, stews, or grilled meats.
Drinks to Enjoy in Equatorial Guinea
Malamba (Palm Wine)
Malamba is the local palm wine and a traditional drink in Equatorial Guinea. Made from the sap of the palm tree, it is slightly sweet and mildly alcoholic. You can find malamba served in local bars and markets, often enjoyed in a communal setting. It's a great way to experience the culture and hospitality of the people.
Café con Leche (Coffee with Milk)
Equatorial Guinea, being a former Spanish colony, has adopted many Spanish drinking habits. Coffee is very popular, and café con leche (coffee with milk) is a staple in many households and cafés. The strong coffee is balanced by the creamy milk, creating a comforting and energizing drink.
Tropical Fruit Juices
Thanks to the country’s tropical climate, Equatorial Guinea is home to a variety of fruits, and freshly squeezed fruit juices are widely available. You can enjoy drinks made from mangoes, pineapples, papayas, and oranges. These juices are often served cold and are refreshing, especially in the hot, humid climate of the country.
Beer
Equatorial Guinea has a number of locally brewed beers. These beers are light and refreshing, perfect for pairing with grilled meats or seafood. Imported European beers are also commonly available due to the country's colonial history.
Food in Equatorial Guinea is a wonderful reflection of its diverse cultural influences, with a strong emphasis on fresh, locally sourced ingredients. Whether you’re enjoying the spiced flavours of a hearty fish soup, savouring the richness of cassava dishes, or sipping on a refreshing tropical juice, the country's culinary offerings are sure to satisfy any traveller’s appetite.
