Guinea-Bissauan cuisine explained

Bissau-Guinean cuisine is the food culture of Guinea-Bissau, a nation on Africa's west coast along the Atlantic Ocean. Rice is a staple in the diet of residents near the coast and millet a staple in the interior. Much of the rice is imported and food insecurity is a problem[1] in large part due to coups, corruption and inflation.[2] Cashews are grown for export. Coconut, palm nut, and olives are also grown.[3]

Fish, shellfish, fruits and vegetables are commonly eaten along with cereal grains, milk, curd and whey. The Portuguese encouraged peanut production. Vigna subterranea (Bambara groundnut) and Macrotyloma geocarpum (Hausa groundnut) are also grown. Black-eyed peas are also part of the diet. Palm oil is harvested.

Common dishes include soups and stews. Common ingredients include yams, sweet potato, cassava, onion, tomato and plantain. Spices, peppers and chilis are used in cooking, including Aframomum melegueta seeds (Guinea pepper).

Celebrations

September 12 is Amilcar Cabral's birthday, a celebration that includes the eating of yassa, chicken prepared with mustard, citrus and onion. Other holidays and festivals include Carnival in February, Colonization Martyr's Day on August 3, Readjustment Movement Day in November, Independence Day on September 24, Mocidade Day on December 1 and New Year Day.

Family ceremonies to mark birth, circumcision, marriage, and death are celebrated with palm wine or rum. Animal sacrifice is also performed.[4]

Dishes

Notes and References

  1. Web site: Guinea - World Food Programme. Wfp.org. 25 August 2017.
  2. Web site: Falling cashew exports raise hardship. 15 August 2012. Irinnews.org. 25 August 2017.
  3. Web site: Guinea-Bissau - Tourist Maker. Touristmaker.com. 25 August 2017. 8 November 2015. https://web.archive.org/web/20151108010830/http://www.touristmaker.com/guinea-bissau/. dead.
  4. Web site: Culture of Guinea-Bissau - history, people, women, beliefs, food, customs, family, social, marriage. Everyculture.com. 25 August 2017.