Equatorial Guinea's take on the iconic West African rice dish — fragrant long-grain rice cooked in a smoky tomato and pepper sauce with Spanish-influenced seasonings.
As the only Spanish-speaking country in Central Africa, Equatorial Guinea has a unique culinary identity that blends Fang and Bubi traditions with Spanish and broader West African influences. Their jollof rice uses smoked paprika alongside traditional African peppers, and is often prepared with palm oil rather than vegetable oil, giving it a distinctive orange hue and richer flavour.
Equatorial Guinea's take on the iconic West African rice dish — fragrant long-grain rice cooked in a smoky tomato and pepper sauce with Spanish-influenced seasonings.
Best for Parties, celebrations, Sunday meals, with a medium cooking level and about 65 minutes total.
Fried plantains, grilled chicken, or a fresh salad
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