Equatorial Guinea
4 topics — topics in this category.
Pepe Sup (Pepper Soup)
The pepper soup of Malabo: a fiery fish soup with native spices — pepe sup is Equatorial Guinea's celebration broth, kin to its neighbours' and proudly its own. Ingredients: fresh fish, crayfish, onions, chiles (many), g…
Abalá
Abalá: the wrapped cakes of cocoyam or plantain paste, seasoned and steamed in leaves — a Bioko and mainland staple of the Fang and Bubi tables. Ingredients: cocoyam or plantain (grated), palm oil, salt, chiles, banana l…
Banga Soup (Equatorial Guinea)
The palm-nut soup connection: banga — palm fruit pulp simmered with fresh fish, crayfish and native spices, shared with Nigeria's Delta across the water and made Malabo's own. Ingredients: palm nut pulp, fresh fish, cray…
Succotash (Equatorial Guinea)
The corn-and-bean pot of the mainland: succotash in name (borrowed) but local in soul — maize and beans simmered with palm oil and smoked fish in Río Muni's kitchens. Ingredients: maize kernels, beans, palm oil, smoked f…
World Cuisines
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