Guinea-Bissauan cuisine

Location of Guinea-Bissau
People sharing a meal in Bissau, the capital.

Bissau-Guinean cuisine is the food culture of Guinea-Bissau, a nation on Africa's west coast along the Atlantic Ocean. Rice is a staple in the diet of residents near the coast and millet a staple in the interior. Much of the rice is imported and food insecurity is a problem[1] in large part due to coups, corruption and inflation.[2] Cashews are grown for export. Coconut, palm nut, and olives are also grown.[3]

Fish, shellfish, fruits and vegetables are commonly eaten along with cereal grains, milk, curd and whey. The Portuguese encouraged peanut production. Vigna subterranea (Bambara groundnut) and Macrotyloma geocarpum (Hausa groundnut) are also grown. Black-eyed peas are also part of the diet. Palm oil is harvested.

Common dishes include soups and stews. Common ingredients include yams, sweet potato, cassava, onion, tomato and plantain. Spices, peppers and chilis are used in cooking, including Aframomum melegueta seeds (Guinea pepper).

  1. ^ "Guinea - World Food Programme". Wfp.org. Retrieved 25 August 2017.
  2. ^ "Falling cashew exports raise hardship". Irinnews.org. 15 August 2012. Retrieved 25 August 2017.
  3. ^ "Guinea-Bissau - Tourist Maker". Touristmaker.com. Archived from the original on 8 November 2015. Retrieved 25 August 2017.