Puddings
Akwadu
Equatorial Guinea
Baked bananas or plantains doused in melted butter, baked until golden, drizzled with orange or lemon juice, brown sugar, and honey, then topped with shredded coconut; a common breakfast or dessert.
Original eatfuls sticker artwork
What it is
A closer look at Akwadu.
Baked bananas or plantains doused in melted butter, baked until golden, drizzled with orange or lemon juice, brown sugar, and honey, then topped with shredded coconut; a common breakfast or dessert.
What to look for
Know it when you find it.
The bananas should be caramelised and golden; the coconut gives a crunchy topping; served warm; a popular Equatoguinean sweet.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Akwadu.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Ripe mango pulp is strained and served chilled, sometimes loosened with milk or scented with cardamom in western India.
Sweden
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Colostrum-based curd/custard; overlaps Swedish kalvdans and Finnish uunijuusto.
Kerala, India
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അട പ്രഥമൻ
A Kerala dessert of rice-flour ada cooked in thick coconut milk and jaggery, scented with cardamom, served at Onam feasts.
Sweden
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Curdled milk and egg dessert from Bohuslän, a regional specialty.
Cotonou, Benin
Aklui
A traditional porridge from fermented corn starch (mawê) with granules; served with milk, sugar, and sometimes coconut; a Cotonou breakfast specialty; sweet and comforting.
Greece
Akoumia
Ακούμια
Santorini spoon sweets of tiny citron-lime fruits candied whole in syrup and served one or two on a small dish with water and coffee.
Argentina
Anchi
Warm corn-flour porridge sweetened with miel negra (cane molasses), perfumed with cinnamon and orange peel — a pre-Hispanic dessert of Santiago del Estero and Tucumán served alongside patay and arrope.
Armenia
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Անուշապուր
Christmas pudding of boiled wheat berries with dried apricot, raisin, walnut and honey, served cold and dusted with cinnamon.