This article may be expanded with text translated from the corresponding article in Spanish. (February 2021) Click [show] for important translation instructions.
Machine translation like DeepL or Google Translate is a useful starting point for translations, but translators must revise errors as necessary and confirm that the translation is accurate, rather than simply copy-pasting machine-translated text into the English Wikipedia.
Consider adding a topic to this template: there are already 4,882 articles in the main category, and specifying|topic= will aid in categorization.
Do not translate text that appears unreliable or low-quality. If possible, verify the text with references provided in the foreign-language article.
You must provide copyright attribution in the edit summary accompanying your translation by providing an interlanguage link to the source of your translation. A model attribution edit summary is Content in this edit is translated from the existing Spanish Wikipedia article at [[:es:Gastronomía de Guinea Ecuatorial]]; see its history for attribution.
You should also add the template ((Translated|es|Gastronomía de Guinea Ecuatorial)) to the talk page.
For more guidance, see Wikipedia:Translation.
Location of Equatorial Guinea
The Cuisine of Equatorial Guinea is a blend of the cuisines of the native tribes, as well as that of Spain (their colonial motherland) and Islamic states such as Morocco. Its cuisine incorporates various meats, including game and bushmeat as well as imports. Fish and chicken are common dishes.
As seen in the dishes here, chilies and other spices are popular. Key ingredients in Equatoguinean cuisine come from local plants and animals, including plantains, sweet potato, breadfruit, cassava, yam, cocoyam (known locally as malanga), groundnuts, and snails.
