3 dishes people actually cook in Equatorial Guinea: what they are, how long they take, and what you need to buy.
What can you cook from Equatorial Guinea? 3 traditional Equatorial Guinea dishes, from Fufu (35 min, the quickest) to Chicken in peanut sauce (75 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Equatorial Guinea on the map. Drag to spin the planet.
Boiled cassava and plantain pounded together into a smooth, stretchy dough, pinched off by hand to scoop up soups and sauces.
Pollo en salsa de cacahuete: poached chicken finished in a thick sauce of ground roasted peanuts, tomato, onion and parsley with a hot pepper, served over rice.
Pepesup, the fish soup of Equatorial Guinea, thickened by green plantain and heated by whole African chilies left to steep in the broth.
Copper documents three dishes from Equatorial Guinea: Fufu, Chicken in peanut sauce and Pepper soup. Hot chili pepper and onion each appear in more than one recipe. All three are boiled. Not one needs an oven — they cook entirely on the hob. Between them they use 17 different ingredients.
The three recipes need 17 ingredients between them, of which 3 are shared by more than one dish. Hot chili pepper the hardest to find: of the 586 dishes in Copper's atlas, 4 use hot chili pepper. Every ingredient list on this page is complete, with quantities, and free to read.
Fufu is the quickest at 35 minutes. Chicken in peanut sauce is the longest at 75 minutes. The median is 35 minutes — a weeknight, not a project.
Fufu and Pepper soup are rated easy — start there. The full method is on each recipe page, step by step, free to read.
Equatorial Guinea is part of Central African.
Countries close to Equatorial Guinea on the globe — and close on the plate.
COPPER