| COUNTRY | Equatorial Guinea |
| Dishes | Succotash, Akwadu |
| Time | 1 hour |
| Effort | 5/10 |
| Rough cost | £5 |
| COUNTRY | Equatorial Guinea |
| Capital | Malabo |
| Population | 1,454,789 (154th largest) |
| Land mass | 28,050 km2 (141st largest) |
| Languages | Spanish, Portuguese, French, English |
| Religions | 87% Christianity |
FOOD FOR THOUGHT
Officially the Republic of Equatorial Guinea, this is a country on the west coast of central Africa, formerly known as Spanish Guinea before gaining independence in 1968. It consists of a mainland and a ring of small volcanic islands. Due to its lucrative oil industry it has become one of the richest countries in Africa, however, this wealth is distributed very unevenly, creating a society characterised by extreme inequality.
The culture in Equatorial Guinea is a blend of African and Hispanic influences, but not a huge amount is known about its cultural heritage. It was more tricky than usual to find recipes but we opted for two simple and staple dishes; Akwadu & Succotash.
Akwadu is traditionally eaten for breakfast in EG and was very quick + easy to make. The dish received mixed reviews but Isaac loved it! Succotash is served as a side-dish with breads or rice etc. and it was similarly really easy + quick – and tasty!
RECIPES
Succotash *vegan
INGREDIENTS
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tin of sweetcorn
- 1 large fresh green chile, finely chopped
- 1 packet baby lima beans (had to use fava beans)
- 1 packet okra, cut into thin slices
- 20 or so cherry tomatoes, halved
- 2 tablespoons cider vinegar
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh chives, chopped
- (optional: bacon bits sprinkled on top)
METHOD
- Heat some olive oil in a pan on a medium high heat, stirring until the onion is golden brown. Then stir in the garlic, chilli, corn, beans, okra & tomatoes.
- Stir well and cook for about 10 minutes, until the vegetables are soft.
- To serve, sprinkle with the basil and chives and mix in the vinegar.
Akwadu *vegan
INGREDIENTS
- 4 bananas (or plantains)
- 1 cup desiccated / shredded coconut
- ½ cup orange juice
- ¼ cup brown sugar
- 3 tablespoons butter, melted (we used dairy-free)
- 2 lemons, juiced
- topping: cinnamon, honey (or maple syrup)
METHOD Preheat oven to 400F/200C.
- Cut the bananas into thick slices and arrange them in a baking dish.
- Pour the melted butter on top and drizzle with the orange and lemon juice.
- Then sprinkle the top with cinnamon, the brown sugar and coconut.
- Bake for 12-ish minutes at 200’C until the bananas are soft and a bit golden. Remove and serve hot with some honey or maple syrup!
Gracias and see you in Eritrea! M + B x
