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While recipes vary from one community to another, the country's ethnic groups largely use the same ingredients. [1] Soups and stews predominate. Tubers like yuca and yam, traditionally served boiled or fried, serve as the base of the Equatoguinean diet.
Corn is a staple with preparations and ingredients varying by region: Mid Guinea, Upper Guinea, Coastal Guinea, Forested Guinea, and the area of the capital . [2] It is part of West African cuisine and includes fufu, jollof corn, maafe, and tapalapa bread. Ingredients include boiled cassava leaves.
A famine food of Ghana made from dried and pounded manioc root. Kuli-kuli: Nigeria, Cameroon: A Hausa food that is primarily made from peanuts. It is a popular snack in Nigeria. Kushari: Egypt: Made from rice, lentils, chickpeas and macaroni covered with tomato sauce and fried onions. Lablabi: Tunisia
Chakery. Thiakry (also spelled thiacry or chakery, from Wolof: cakri), bodé in Fulani or dèguè in Bambara is a sweet millet couscous dish consumed in West Africa. Its first recipe dates from the era of the Fulani people in present day northern Senegal [1] [2] [3] who are traditionally herdsmen, and spread throughout West Africa.
Peanut soup or groundnut soup is a soup made from peanuts, often with various other ingredients.It is a staple in African cuisine but is also eaten in East Asia (), the United States (mainly in Virginia) [1] [2] and other areas around the world.
Equatorial Guinea All air carriers certified by the authorities with responsibility for regulatory oversight of Equatorial Guinea are banned from operating, including: Ceiba Intercontinental
Rice is a common staple food, and fruits and vegetables are prominent in the cuisine. Pineapples, mangoes, peaches, grapes, avocados and lychee are grown on the island. [21] Meats include chicken, beef and fish, and curry dishes are common. [21] A common food is laoka, a mixture of cooked foods served with rice. Laoka are most often served in ...
The Portuguese culinary influence is especially prominent in Angola, Sao Tomé and Equatorial Guinea. Central Africa has also been influenced by the cuisine of the East, West and Southern Africa regions because of their close proximity, e.g. babuté or bobotie is shared with the south, nyama choma with the east and sauce gombo with West Africa.