Rice Dishes
Guineafowl Paella
Paella de pintada
Equatorial Guinea
A one-pot rice dish with guineafowl breasts, chicken stock, tomato sauce, black-eyed peas, oregano, paprika, cayenne, and turmeric; a Spanish-African fusion unique to Equatorial Guinea.
Original eatfuls sticker artwork
What it is
A closer look at Guineafowl Paella.
A one-pot rice dish with guineafowl breasts, chicken stock, tomato sauce, black-eyed peas, oregano, paprika, cayenne, and turmeric; a Spanish-African fusion unique to Equatorial Guinea.
What to look for
Know it when you find it.
The rice should be golden from turmeric and tomato; the guineafowl is tender; black-eyed peas replace the traditional Spanish saffron; served at celebrations.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Guineafowl Paella.
Names around the table
One food, more than one name.
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