Cuisine of Equatorial Guinea

Its cuisine incorporates various meats, including game and bushmeat as well as imports, and is known for its strong flavors and high spice levels.

The tropical climate favors the cultivation of a multitude of vegetables, like eggplant, and fruits, like atanga.

Main dishes are usually accompanied by rice or boiled or fried yuca, malanga, or plantain.

Dishes adopted from other countries include the Spanish tortilla and the Cameroonian ndolé.

[4] Equatoguinean coffee and cocoa production peaked during the colonial period but has fallen significantly since,[5] and what is referred to as "chocolate" in the country, also known as modica, is actually the seed of the African mango (also known as ogbono) that's sold powdered or in a block.