Equatorial Guinea
Central Africa's one Spanish-speaking table: chilli fish pepe-soup and Fang forest stews beside a Guinean paella.
Equatorial Guinea is the only Spanish-speaking country in Africa, and its plate is a genuine one-off: Fang forest cooking meeting Iberian habit. The everyday signature is pepe-soup, a fiery chilli-laced fish broth, eaten with cassava, yam or plantain; the Fang staple is bambucha, cassava leaves stewed down with palm kernel.
The Spanish left more than the language. You'll find paella made with chicken or guinea fowl, and fish served con tres salsas, three sauces at once. Bushmeat and antelope, smoked or grilled, are prized in the forest; the coast off Bioko turns to fresh reef fish. Bake ripe bananas with coconut for pudding, pour a cold Guineana beer, and you've a cuisine that exists nowhere else on the continent.
- Pepe-soup (spicy chilli fish soup)
- Bambucha (Fang cassava-leaf palm stew)
- Pescado con tres salsas (fish with three sauces)
- Succotash (beans
- corn and vegetable stew)
- Grilled bushmeat (smoked forest meat)
- Paella (Guinean-style
- with chicken)
- Guineana (local lager)