The complete directory
8 foods match this view. Search local names, narrow the map, or follow a category.
Bissau, Guinea-Bissau
Arroz de Cabidela
Rice cooked with chicken and its blood, mixed with vinegar to prevent clotting; a Portuguese tradition adapted in Guinea-Bissau for special occasions; the blood gives the rice a dark colour and rich, iron flavour; a dish of Lusophone heritage.
Guinea-Bissau
Arroz de Coco
Guinea-Bissau rice cooked in coconut milk until fragrant, often served with fish or a stew.
Eastern Guinea-Bissau (Bafatá / Gabú Fula Pastoral), Guinea-Bissau
Traditional Fula breakfast of rice with vegetables, palm oil, dried fish, nététu (fermented locust bean), bitter tomatoes (djagatu sinho), okra (candja), and hibiscus leaves (baguitchi); the name means 'mixed things' in Fula; a complete one-bowl meal from the eastern interior.
The Gambia
Benachin
Rice cooked in one pot with tomato, onion, chilli, vegetables, and fish, chicken, or beef so every grain absorbs the seasoned sauce.
Eastern Guinea-Bissau (Bafatá / Gabú Fula Pastoral), Guinea-Bissau
Arroz de Cabra
Rice dish cooked with goat meat, onions, and spices; a hearty one-pot meal where the rice absorbs the goat broth; goat is a common meat in Guinea-Bissau's interior regions where Fula and Mandinka pastoralists keep herds.
The Gambia
Mbaxal
Rice mixed with a pounded paste of smoked and salted fish, peanuts, black-eyed peas, okra, chilli, bitter tomato, and locust bean.
Senegal
Mbaxal
Rice cooked with groundnut paste, dried fish and vegetables into a thick, savoury one-pot.
Guinea-Bissau
Arroz com Iogurte
A Guinea-Bissau rice preparation cooked or served with fermented yogurt, known locally as Badadji.