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The Best Guinea Bissau Recipes

Guinea Bissau recipes

the-best-guinea-bissau-recipes

Guinea Bissau Recipes

Guinea is a traditional West African country located on the Gulf of Guinea. The French-speaking country has quite a several popular dishes highlighted below;

Recipe #1: Baked Cassava with Cane Syrup

This cassava meal looks unusual, but the locals can tell you how delicious it gets.

Preparation time: 1 hour

Serving:2-4

Ingredients:

- 500g of tender raw cassava

- Small cup of cane syrup

Direction

  1. Bake the cassava over a barbecue or hot charcoals or under the grill.
  2. Peel and cut into thin slices when done before placing on a serving tray.
  3. Drizzle cane syrup on top and serve.

Recipe #2: Macarra with Citi Recipe (Chicken with Peanuts and Palm Oil)

Seasoned chicken is always a delight any time, any day; why not try this Guinean seasoned chicken recipe? If you don’t like palm oil for health reasons, you can substitute it for vegetable oil and still get the same result.

Preparation time: 55 minutes

Serving: 2-4

Ingredients:

- 1 large chicken (cut into smaller pieces)

- 1 large chopped onion

- 2 large diced tomatoes

- 300g crushed peanuts

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- 50 ml of palm oil or any alternative

- ½ teaspoon of salt

- 2 chopped red chilies

Direction

  1. Season the chicken with salt and chilies, and set aside.
  2. Fry your onion in palm oil, and when they turn soft, add the chicken and fry until they turn brown. Add the crushed peanuts and tomatoes to the chicken before you add enough water to cover the mixture.
  3. Bring the mix to boil before reducing it to simmer, and cook until the chicken becomes tender. This should take about 40 minutes.
  4. You can serve alone or on a bed of rice.

Recipe #3: The Guinean Fish Stew

Guinea-Bissau has many fish recipes, and this is one of the best. There are several meaty stews in Guinea Bissau; the fish or chicken stew tops the list.

Preparation time: 45 minutes

Serving: 1-2

Ingredients:

- 1.5kg white fish (or any alternative) cut into fillets.

- 3 sliced, large onions

- 6 blanched, peeled, and sliced tomatoes

- 1 kg thinly-sliced potatoes

- 2-3 quartered green bananas

- 2 de-seeded and sliced green bell peppers

- 250 ml of oil

- ½ teaspoon of salt

- 2 hot chili peppers

Direction:

  1. Place alternate layers of onions, potatoes, peppers, tomatoes, and fish inside a saucepan. Season the fish with chopped chilies, salt, and a drizzle of oil.
  2. Add enough water inside the saucepan; that must be enough to cook the mix—Cook over medium heat.
  3. Agitate the pot every few minutes to ensure the content doesn’t stick to the bottom. Continue the cooking until the veggies become tender and the fish is thoroughly cooked. This should take about 35 minutes.
  4. Serve immediately.

Recipe #4: Guinean Pea Soup with Meat

Pea soup might be uncommon in many places, but this recipe is worth trying out. When mixed with great Guinean seasonings or herbs, pea soup tastes so great. You can eat this soup alone or combine it with rice or bread. Though, mutton or lamb may not be available, you can choose any other preferred meat. This is one soup that tourists also enjoy having when they are in the country.

Preparation time: 4 hours 30 minutes

Servings: 2-3

Ingredients:

- 900g sliced the neck of mutton or lamb

- 1 small or medium pork shank

- 4 length-way cut and stripped bacon

- 400g of split and dry peas

- 100g of rice

- 2 finely-chopped large celery sticks

- 2 coarsely grated large potatoes

- 2 coarsely-grated large carrots

- 1 finely-chopped large onion

- 2 bay leaves

- ½ teaspoon each of salt and pepper.

- 4 ½ liters of water

Direction:

  1. Place all the ingredients except the rice and peas inside a sizeable cast-iron casserole pot. Add 2 liters of water and cover before you bring the mix to boil.
  2. Lower the heat after boiling and allow it to simmer for about 2 hours—stir-fry towards the end of the cooking to prevent burning.
  3. Add peas and rice to the pot alongside 2 ½ liters of water.
  4. Season and simmer the mix for about 2 hours, and stir fry as the soup thickens.
  5. Serve immediately.

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