The 6 stars on the map represent the mainland and the five islands that comprise Equatorial Guinea. It was adopted in 1979.
COUNTRYEquatorial Guinea
DishesSuccotash, 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
Religions87% Christianity


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!


Succotash *vegan


  • 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)


  • 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


  • 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.

  1. Cut the bananas into thick slices and arrange them in a baking dish.
  2. Pour the melted butter on top and drizzle with the orange and lemon juice.
  3. Then sprinkle the top with cinnamon, the brown sugar and coconut.
  4. 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

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