Staples and Home-style Dishes

• Cassava (yuca) and Plantains (plátano): Commonly boiled, fried, or grilled, these staples are often served with stews.
• Palm Oil-Stewed Cassava Leaves: A dish made with cassava leaves cooked in palm oil, peanuts, and spices, typically served with rice.
• Peanut Sauce Chicken: A popular local dish where chicken is cooked in a rich peanut and spice-based sauce.
• Plantain Rice and Yam: Staple options that vary between inland and island regions.

Seafood and Meat

• Grilled and Smoked Fish: The Gulf of Guinea provides a wealth of seafood, with grilled and stewed fish being popular at seaside eateries.
• Seafood Rice and Stews: Influenced by Spanish cuisine, rice dishes paired with seafood are commonly found.
• Grilled Goat Meat: A favourite for festivals and special occasions.

Drinks and Fruits

• Palm Wine (topé): A traditional local brew with a tangy taste; enjoy in moderation.
• Tropical Fruits: Papaya, mango, pineapple, and coconut are widely available.
• Beer and Soft Drinks: Both local and imported options are commonly sold in towns.

Dining and Prices

Markets and street stalls in Malabo and Bata are great places to sample local snacks, while hotel restaurants offer a range of international dishes. Prices are relatively high for Africa, with meals ranging from $5–15 at street stalls to $40–100 at hotels.

Eating Habits

Locals typically eat three meals a day, with meals built around staples and stews. Lunch tends to be more formal, while dinners are lighter. Street food is often freshly prepared, though hygiene standards can vary—opt for busy stalls when possible. Service charges are usually included in bills at hotels and restaurants, but tipping is not mandatory. If you have a sensitive stomach, stick to well-cooked food and avoid raw items, ice, and cold dishes; bottled water is the safest option.