Guinea Bissau is located in the western coast of Africa, and was a colony, and later a provice, of Portugal until it received its independence in the early 1970's. Its cuisine has thus both contributed to and been influenced by the cooking of both Portugal and its other colonies. For example, dishes featuring Brazilian malagueta peppers, or accompanied by malagueta pepper sauce, are as frequent in Guinea Bissau as they are in Bahia.
Guinea Bissau is famous for its peanuts and cashew nuts, and like most other West African countries, the latter feature prominently in sauces accompanying meats and vegetables. Coastal populations also use a lot of fish.
I specifically tried to avoid making chicken with peanut sauce, as I've made that dish plenty of times when exploring other West African and Caribbean cuisines. This is what I ended up with:
- Bolinhos de mancarra com peixe
Fish & Peanut Balls
- Cafriela de Frango
- Caldo de Mancarra com Abó³bora
Guinean Peanut Sauce with Butternut Squash
Related cuisines I've explored so far: Acholi, Angolan, Beninoise, Biafran, Bissau Guinean, Botswanan, Burkinabe, Burundian, Cameroonian, Central African Republican, Chadian, Congolese, Djiboutean, Equatorial Guinean, Eritrean, Ethiopian, Gabonese, Gambian, Ghanian,Guinean, Ivorian, Kenyan
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