Cuisine of Guinea Bissau
Guinea-Bissauan cuisine is the food culture of Guinea-Bissau, a nation on Africa’s west coast along the Atlantic Ocean. Rice is a staple in the diet of residents near the coast and millet a staple in the interior. Much of the rice is imported and food insecurity is a problem in large part due to coups, corruption and inflation. Cashews are grown for export. Coconut, palm nut, and olives are also grown.
Fish, shellfish, fruits and vegetables are commonly eaten along with cereal grains, milk, curd and whey. The Portuguese encouraged peanut production. Vigna subterranea (Bambara groundnut) and Macrotyloma geocarpum (Hausa groundnut) are also grown. Black-eyed peas are also part of the diet. Palm oil is harvested.
Common dishes include soups and stews. Common ingredients include yams, sweet potato, cassava, onion, tomato and plantain. Spices, peppers and chilis are used in cooking, including Aframomum melegueta seeds (Guinea pepper).
MOST IMPORTANT DISHES OF GUINEA-BISSAUAN CUISINE
Rice cooked with palm oil, tomato paste and onions, to which other vegetables and meat or fish are added.
Soup thickened with the ground seeds of squashes. It usually contains green vegetables and sometimes tomatoes and onions.
Common across West Africa, this dish features chicken cooked in an onion and tomato sauce.
Deep-fried yucca or cassava makes a tasty treat.
A Portuguese inspired dish of seafood in a salty broth.
6Avocados With Tuna
A salad of avocado, tuna and tomatoes.
Particularly common by the coast.
Delicious and plentiful in season, sometimes made into juice.