The complete directory
7 foods match this view. Search local names, narrow the map, or follow a category.
Río Muni Interior (Kie-Ntem / Wele-Nzas / Centro Sur), Equatorial Guinea
Fang signature stew of crushed cassava leaves simmered with palm kernel juice, palm oil, spices, chili, and often smoked fish or meat; the leaves are toxic when raw and must be thoroughly cooked.
Bioko (Island / Malabo), Equatorial Guinea
A Bioko Island traditional dish of grin/watalif leaves, spinach, chard, eggplant or djakato, smoked fish, sardines, and palm oil; high in nutritional value, especially for pregnant women.
Angola
Dried fish and fresh fish cooked together with okra, sweet potato leaves, gimboa, tomato, onion and palm oil into a dense stew.
Equatorial Guinea
A stew of lamb or beef browned in oil then simmered in a sauce of water, peanut butter, and tomato; served with white rice; a hearty Equatoguinean comfort dish.
Cameroon
Ndole
Bitterleaf boiled and washed repeatedly to draw out the bitterness, then cooked with ground peanuts, crayfish, beef, smoked fish and pork rind into a thick green stew.
DR Congo
Saka saka
The beloved national staple of the Congo — cassava leaves pounded into a fine paste and slow-cooked for hours with palm oil, onions, garlic, and often smoked fish or beef; rich in protein, vitamins, and minerals; the palm oil gives a characteristic reddish-brown color and nutty flavor; served with fufu, chikwangue, or plantains; the backbone of daily Congolese dining.
Equatorial Guinea
Stewed fish with vegetables (carrots, eggplants), ginger, hot peppers, and chicken bouillon; served on white rice mixed with mashed okra; variations use beef or chicken.