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 fish, onions, chiles, salt.
What it is
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 fish, onions, chiles, salt. Recipe: 1) Boil beans until half tender. 2) Add maize; simmer together. 3) Finish with palm oil and fish. 4) Season. Serve: as a hearty main with plantains. Flavor: sweet corn, smoky beans. History: maize and beans — both American arrivals — built a new African staple; Equatorial Guinea's version carries palm oil's signature. See also: Abalá, Pepe Sup (Pepper Soup).
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World Cuisines
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