Equatorial Guinea Appetizers Food
BAKED BANANAS (AKWADU) FROM EQUATORIAL GUINEA
Steps:
- Preheat the oven to 400 degrees.
- Cut the bananas into rounds about ½" in thickness and lay them in a shallow baking dish. Pour orange juice, lemon juice and butter over the bananas.
- Sprinkle the brown sugar, coconut, and cinnamon on top.
- Place the baking tray in the oven for 15 minutes. When they are done baking, turn the oven to broil and broil for about 2 minutes, until the coconut is toasted on top.
- Serve with honey if you so desire. Enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 276 kcal, Carbohydrate 47 g, Protein 2 g, Fat 11 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 23 mg, Sodium 95 mg, Fiber 4 g, Sugar 32 g, UnsaturatedFat 3 g
AKWADU
Akwadu is an African Banana Coconut Bake that is traditionally eaten for breakfast in Equatorial Guinea.
Provided by Vera Abitbol
Categories Dessert
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 400F/200C (convection mode).
- Cut the bananas in half lengthwise without removing their skin.
- Score the flesh of the bananas. Arrange them in a baking dish.
- Pour the butter. Drizzle the orange and lemon juices.
- Sprinkle with cinnamon (optional). Sprinkle generously with brown sugar and coconut.
- Bake for 20 minutes, basting regularly with the banana juice flowing into the baking dish.
- Remove the bananas from the oven. Put a little honey on each.
- Return to oven on grill position and brown the top (about 5 minutes but watch closely).
- Baste with juice again.
- Preheat oven to 400F/200C.
- Cut the bananas into thick slices. Arrange them in a baking dish.
- Pour the butter. Drizzle the orange and lemon juices.
- Sprinkle with cinnamon (optional). Sprinkle generously with brown sugar and coconut.
- Bake for 10 minutes.
- Remove the bananas from the oven.
- Put a little honey on each.
- Return to oven in grill position and brown the top (about 2 minutes but watch closely).
KANSIYé - TRADITIONAL RECIPE FROM GUINEA (WEST AFRICA)
Kansiyé is a stew which is serve with rice. This is a very traditional dish in Guinea & is easy to make. Posted for ZWT 4.
Provided by Um Safia
Categories Stew
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Brown meat in oil in 10-inch frying pan.
- Add onion, salt, pepper, thyme, garlic, parsley and clove.
- Combine tomato sauce and 1 cup water, add to meat mixture and stir well. Dilute peanut butter in remaining cup of water and add to mixture.
- Cook over medium heat for 1 hour, or until meat is tender. Serve hot over the cooked rice.
Nutrition Facts : Calories 958.5, Fat 96.9, SaturatedFat 36, Cholesterol 112.4, Sodium 680.9, Carbohydrate 9.8, Fiber 2.3, Sugar 5.2, Protein 13.7
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- Pepe-Soup. Pepe-soup is a spicy soup that is prepared in a very simple way with water, salt, local spices, and fish. All the ethnic groups of the country share this dish and, strangely enough, it is only eaten in the company of friends or family during the mornings.
- Peanut Soup. The soup is prepared with different degrees of viscosity. It can be seasoned and served with cassava, rice, taro, or banana. Like nearly all meals in Equatorial Guinea, the soup must always contain fish or meat of any kind, which makes for an exciting mix of flavor.
- Ocrosoup or Soup of Ocro. Ocrosoup is a typical dish of the Bioko Island. It is really one of the tastiest dishes of Equatorial Guinean gastronomy. It is a very viscous dish that is prepared with vegetables and served with banana or cassava.
- Forest Snails Soup. Mollusk dishes are highly appreciated in Equatorial Guinea and one of the most famous dish is made with forest snails. Most are caught in the jungle, hence the name of the mollusks, though some are also farmed.
- Bilola or Sea Snail. Bilolas are very famous on Bioko Island, especially in a specific place called White Sand Beach, which is roughly 45 kilometers from Malabo.
- Paella. Since Equatorial Guinea was for a long period of time a Spanish colony, many Spanish dishes have become staple foods in the country. It is usually prepared with prawns and has a noticeable yellowish color.
- Rice with Chicken. As the name says, the main ingredient in this dish is chicken. The chicken and the rice are usually prepared separately, though in one variation of the dish the chicken fillets are prepared together with the rice in a single dish.
- Bambucha (Mendjaha) Bambucha is a typical Fang dish, although other ethnic groups such as the Bubi or Ndowé have their variations. Prepared with fresh cassava leaves and palm kernel soup, this is possibly the most iconic dish of the Fang ethnic group and one of the most popular in the country.
- Wrapped with Barbel. There are several dishes that are prepared wrapped, therefore we cannot close this article without talking about the barbel wrap.
- Peanut Wrap. Peanut wrap is another of the typical dishes of the Fang ethnic group. It is a dish prepared for very special occasions such as a wedding, or when a mother-in-law visits her son-in-law’s house, in which case it is almost a law that she prepares this dish.
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