The foods eaten by the people of Equatorial Guinea

Equatorial Guinea has a diverse and rich culinary tradition that reflects its ethnic diversity and geographic setting. The country is located on the west coast of Central Africa and consists of a mainland territory known as Río Muni and several islands, the largest of which is Bioko. This geographical diversity is reflected in its food culture. The following is an overview of foods commonly eaten in Equatorial Guinea over the past 500 years:


  • Cassava: Consumed in various forms such as boiled, fried, or made into a doughy dish called "ebe" or "fufu."
  • Rice: Often served with sauces, stews, or vegetables.
  • Plantains: Consumed boiled, fried, or mashed.
  • Yam: Another commonly consumed root vegetable.
  • Corn: Eaten as a side dish or used to make cornmeal dishes.


  • Fish and Seafood: Given its coastal and riverine geography, fish such as tilapia, catfish, and seafood like shrimp are prominent.
  • Chicken and Meat: Chicken, beef, and sometimes pork and goat, are commonly consumed, often in stews.
  • Legumes: Lentils, peanuts, and other legumes are also used in stews and as fillings for various dishes.

Vegetables and Fruits:

  • Leafy Greens: Such as spinach, collard greens, and cassava leaves, are often part of stews.
  • Tomatoes, Onions, and Peppers: Commonly used for stews and sauces.
  • Fruits: Mangoes, pineapples, coconuts, and bananas are popular, both as snacks and as ingredients in dishes.

Spices and Herbs:

  • Hot Peppers: Used to add spiciness to dishes.
  • Ginger and Garlic: Commonly used spices in many dishes.
  • Palm Oil: Used for cooking and often adds a distinct flavor and color to dishes.

Traditional Dishes:

  • Sopa de Pescado: A fish soup often made with palm oil, vegetables, and spices.
  • Pepa Soup: A palm nut soup made with meat and fish.
  • Caldo: A dish made with fish, palm oil, and vegetables.
  • Cocido de Ndzá: A chicken stew made with vegetables and palm oil.


  • Palm Wine: A traditional alcoholic beverage made from the sap of palm trees.
  • Malamba: A local brew made from sugarcane.
  • Fruit Juices: Made from locally available fruits like mango, pineapple, and guava.

Historical Influences:

  • Indigenous Traditions: The Fang and Bubi, among other ethnic groups, have their unique food cultures that contribute to the overall culinary landscape.
  • Colonial Influence: Spanish colonial rule had some impact, introducing new ingredients and culinary techniques.

Modern Influities:

  • With globalization, there's an increase in the availability of foreign foods and cooking techniques, especially in urban centers.

Like many African countries, Equatorial Guinea's cuisine is a rich mix of indigenous ingredients and cooking methods, influenced by historical interactions and trade with other cultures.

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