🍽️ Cuisine
Equatorial Guinea, Africa's only Spanish-speaking nation, blends Bantu traditions with Iberian influences in its unique cuisine. The mainland (Río Muni) and the island of Bioko each contribute distinct dishes, united by their love of seafood, palm oil, and cassava. Spanish colonization left its mark in the prevalence of peppers, tomatoes, and certain cooking techniques, while the African foundation remains strong in the use of malanga, plantains, and bush meat. The surrounding Atlantic provides fresh fish and shellfish, while the tropical forests yield cacao, coffee, and wild game. Meals are social occasions, often featuring multiple dishes shared among family and friends.
Pepesoup
The national dish of Equatorial Guinea, pepesoup is a fiery, aromatic fish soup that showcases the country's love of bold flavors. Fresh fish is simmered with hot peppers, herbs, and spices until the broth is intensely flavorful. It's considered a cure-all and is served at celebrations and casual meals alike.
Ingredients: 500g whole fish (tilapia, snapper) or fish steaks, 2 hot peppers (Scotch bonnet or habanero), 1 large onion (chopped), 4 cloves garlic (minced), 30g fresh ginger (sliced), 2 medium tomatoes (chopped), 1 liter water or fish stock, 30ml palm oil, 1 Maggi cube, Fresh basil and scent leaves (or parsley), 5ml salt.
Preparation: Clean the fish thoroughly, scoring if using whole fish. Season with salt and set aside. Blend or pound one of the hot peppers with half the onion and garlic to make a paste. Heat palm oil in a large pot. Add the remaining onion and cook until softened. Add the pepper paste, tomatoes, ginger, and remaining garlic. Cook for 5 minutes until fragrant. Pour in the water or stock. Add the Maggi cube and bring to a boil. Add the fish and the whole second pepper (for flavor without too much heat). Reduce heat and simmer for 20-25 minutes. Add fresh herbs in the last 5 minutes. Serve hot in deep bowls with the broth and fish.
💡 Pepesoup should be genuinely spicy—the heat is considered essential and even medicinal. Adjust peppers to your tolerance.
Succotash Ecuatoguineano
A hearty one-pot dish combining corn, beans, and vegetables, this Equatorial Guinean succotash shows Spanish and African influences merging. It's often made with whatever vegetables are available, enriched with palm oil and smoked fish for depth.
Ingredients: 200g dried black-eyed peas (soaked overnight), 200g corn kernels (fresh or frozen), 150g smoked fish (deboned), 1 large onion (diced), 2 medium tomatoes (chopped), 60ml palm oil, 1 hot pepper (minced), 500ml water, 1 Maggi cube, 5ml salt, Fresh spinach or greens.
Preparation: Drain the soaked black-eyed peas. Place in a pot, cover with water, and boil until almost tender, about 30 minutes. Drain. Heat palm oil in a large pot. Sauté onion until golden. Add tomatoes and hot pepper, cooking until softened. Add the cooked beans, corn, and smoked fish (broken into chunks). Pour in the water and add Maggi cube and salt. Simmer for 20-25 minutes until beans are completely tender and flavors have melded. Add spinach or greens in the last 5 minutes, stirring until wilted. The dish should be thick but saucy. Serve hot as a main dish or side.
💡 This dish is very flexible—add whatever vegetables you have on hand. Plantains, cassava, and pumpkin are all traditional additions.
Plátanos Fritos con Chocolate
Reflecting Equatorial Guinea's status as a major cacao producer, this dessert combines fried plantains with a rich chocolate sauce. It's a perfect marriage of African ingredients and Spanish sweet traditions, served at special occasions and in restaurants throughout the country.
Ingredients: 2 ripe plantains (yellow with black spots), Vegetable oil for frying, Pinch of salt, For the chocolate sauce, 100g dark chocolate (70% cacao), 100ml coconut milk or cream, 15ml honey, 1ml vanilla extract, Pinch of cayenne pepper (optional).
Preparation: Make the chocolate sauce: Heat coconut milk until steaming. Remove from heat and add chocolate, stirring until melted and smooth. Add honey, vanilla, and cayenne if using. Peel plantains and slice diagonally into 1.5cm thick pieces. Heat 2cm of oil in a skillet to 175°C. Fry plantain slices in batches for 2-3 minutes per side until golden brown and caramelized. Drain on paper towels and sprinkle with a tiny pinch of salt while hot. Arrange fried plantains on a serving plate and drizzle generously with warm chocolate sauce. Serve immediately while plantains are warm and chocolate is flowing.
💡 Equatorial Guinea produces some of the world's finest cacao—use the best quality dark chocolate you can find for an authentic taste.
