Equatorial Guinea cuisine

Sweet cookies made from cassava flour, sugar, and butter.

Thick, fluffy pancakes made from cassava flour, eggs, and milk.

A thick, starchy paste made from cassava or plantains, often served with soup.

A dish made from beef or pork, often cooked with coconut milk and spices.

A variation of Kikil, made with coconut milk and palm oil.

A variation of Kikil de Coco, made with manioc flour and palm oil.

A variation of Kikil de Coco de Mani, made with manioc flour and palm oil.

A coconut and mani bean-flavored fried meat dish, popular in coastal regions.

A meat dish, typically beef or pork, cooked in coconut milk.

Meat dish cooked with coconut milk and palm fruit.

A coconut and mani bean-flavored meat dish, usually chicken.

A beef or pork dish cooked with manioc flour and coconut milk.

A variation of Kikil de Mani, made with coconut milk and palm oil.

A variation of Kikil de Mani de Coco, made with manioc flour and palm oil.

A meat dish, typically beef or pork, cooked in coconut milk and mani (a type of fruit).

A meat dish, typically beef or pork, cooked in coconut milk and mani (a type of fruit).

A meat dish, typically beef or pork, cooked in coconut milk and mani (a type of fruit).

A coconut milk-based bean stew with beef or pork, a variation of Kikil de Mani de Coco de Mani de Coco de Mani de Coco.

A coconut milk-based bean stew with beef or pork, a variation of Kikil de Mani de Coco de Mani de Coco de Mani de Coco de Mani.

A coconut milk-based bean stew with beef or pork, a variation of Kikil de Mani de Coco de Mani de Coco de Mani de Coco de Mani.