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Guinea-Bissau; officially: República da Guiné-Bissau; Republic of Guinea-Bissau is one of the smaller of the African countries and the only African country whose official language is Portugese. It was formerly the Portuguese colony of Portuguese Guinea and upon independence on September 24, 1973 (ratified on September 10, 1974) the name of its capital, Bissau, was added to the country's official name in order to prevent confusion between itself and the Republic of Guinea (above). The population of Guinea-Bissau is ethnically diverse and has many distinct languages, customs, and social structures. Nearly 99% of Guineans are black and can be divided into the following three categories: Fula and the Mandinka-speaking people, who comprise the largest portion of the population and are concentrated in the north and northeast; the Balanta and Papel people, who live in the southern coastal regions; and the Manjaco and Mancanha, who occupy the central and northern coastal areas. Only 14% of the population speaks the official language Portuguese. 44% of the population speaks Kriol, a Portuguese-based creole language, and the remainder speaks native African languages. White Portuguese and mestiços speak one of the African languages and Kriol as second languages. French is also learned in schools, as the country is surrounded by French-speaking countries and a full member of the Francophonie. The majority of the populace follows traditional animist beliefs, with 45% of the population being Muslim, principally the Fula and Mandinka peoples Less than 8% are Christian, most of whom are Roman Catholic. As a country on the Atlantic ocean, Guinea-Bissau cuisine uses fish as the basis of many recipes. The native cuisine also makes use of a combination of locally available fruit, grains, and vegetables, milk and meat products. Unlike many other West African countries the Guinea Bissau diet has a predominance of milk, curd, and whey. The carbohydrate staple is rice and peanuts (introduced by the Portugese) also make an important addition to the country's cuisine. Chillies are often used in numerous recipes, as is Guinea pepper, the seeds of Aframomum melegueta which are also called grains of paradise. Traditional ingredients include rice, peanuts, Bambara Groundnut and Hausa Groundnut, black-eyed peas, and root vegetables such as yams, coco yams, sweet potatoes, and cassava. Guinea Bissau cuisine also includes Pork meat and fish. |
The alphabetical list of recipes from Guinea Bissau follows (limited to 100 recipes per page). There are 5 recipes in total:
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A hot smoker is a method of cooking food, particularly fish, in a mixture of steam and wood chip or sawdust smoke. This article tells you how to make a very cheap home-made smoker from standard kitchen components, as well as telling you how to cook with it.
West African cuisine is all based around making the most of all the ingredients available. This is a hearty, cheap and quite spicy stew that makes use those parts of the animal that we in the West tend to ignore - hearts and livers. The dish is very tasty and makes a wonderful accompaniment to rice. It's very cheap to prepare and extremely healthy for you.
Liberia is a West African country formed by freed slaves. It is one of only two African countries never to have come under European rule. Liberia is also one of the few African countries with a tradition of baking. Sitting alongside these are ingredients sourced directly from the rainforest.
Mushrooms are an amazing foodstuff, neither plant nor animal but a whole kingdom of life all their own. Though many mushrooms are cultivated the vast majority can only be found in the wild. Here you find recipes for both wild and cultured mushrooms so that you can know how to get the best out of them...
The main course is the most important part of any formal meal, with preceding courses leading up to it. Here you will learn a little more about main courses as well as how they developed in Ancient Rome. In additional a recipe for a classic Roman main course is provided.
Rather than being a British or English invention, Chutneys originated in India and were re-worked during the 18th century as a means of preserving autumn fruit and vegetables. Here you get a recipe for a classic Indian chatni and a British chutney so you can see how one evolved into the other.
British cookery is often treated as 'poor relation' in terms of European cuisine. And whilst this may well have been true in the past, there has always been one area of cookery where Britain has always excelled... the production of desserts. Here you will find recipes for two classic British desserts.
When spring comes around nature begins to offer her bounty of wild flowers and wild greens for your table. Many of these are both edible and good to use. Here you will find two recipes that help you make the most of this natural spring-time bounty...
I know that the combination of chilli and chocolate sounds odd to modern ears. Yet this is an ancient mix used by the Aztecs and later adopted in Sicilian cuisine. What's presented here is a rich and piquant gravy that goes excellently well with game dishes.
Here is a simple step-by-step guide to letting you get the most from your cake baking. This article takes you through some of the history, science and practicalities of cake making so you will know not only what to do, but why your should do it. Armed with this information you can turn out perfect light and creamy cakes time after time...
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