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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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Chocolate is perhaps the most indulgent ingredient to emerge from the Americas. It was once considered a royal drink and prepared especially for the ruling elite. Chocolate itself is made from the cocoa bean and as such is actually, technically, a spice. It's hardly surprising that this magical substance has inspired a host of memorable quotations...
Game is one of the oldest meat types that humans have ever used. However, game animals tend to be very lean and need to be cooked carefully. This article provides some information about game animals and a recipe for cooking venison by braising slowly in dark beer.
Ghana is one of the most fertile and productive of West African countries. It is also the inheritor nation of the Ga and Ashanti poeples, ancient rulers of West Africa. The cuisines of Ghana are diverse and characterized by he use of chillies, native spices and boiled eggs in the cooking. Here you will find two typical Ghanaian recipes.
Freezing is often ignored as a cookery technique, yet where would we be without those cold delights of ice creams, sorbets, sherbets and granaches? Here you will find recipes for classic ice cream and a classic sorbet. I hope that you will come to accept that chilling is also is also a valid and vital form of cookery.
Chilli recipes to blow your brains out... Here are three recipes from India and Africa, incorporating the world's hottest chillies. Each could claim itself to be... The world's hottest chilli dish...
Scottish cookery swings from the essential spartan nature of Highland Cookery, where the most is made of scant ingredients, to the richness of the recipes of the East Coast ports and border towns. Despite its reputation as something of a joke (which is, at least partially, deserved) Scottish cookery is alive and vibrant and represents a fusion of good ingredients, old recipes and modern techniques. Here, recipes are provided for a traditional highland meal and this is contrasted with a traditional rich cake.
According to tradition, marmalade came to Scotland in 1797 when Mrs Janet Keiller had to do something with a ship-load of ripe oranges her husband had bought. From this was born Dundee Marmalade and this bitter-sweet product has been a traditional part of Scottish cookery ever since. Here you will find recipes that include marmalade as an essential ingredient.
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.
Pot roasts are the preserve of the meat-eater as they need a solid lump of meat to make them work. The difficulty of producing a vegetable pot roast is in replicating the job of the meat in the dish. This recipe does that and allows vegetarians to enjoy the texture and flavour of this classic dish.
The recipe here for moy-moy with pepper soup gives a vegetarian version of the classic West African 'pepper soup' (chilli-based stew). The moy-moy (or steamed black-eyed bean cakes) represent a Nigerian classic that's typically steamed in banana or plantain leaves. I've adapted the recipe to make them more muffin-like (which is better in terms of providing a substantial vegetarian meal).
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