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Bissau-Guinean cuisine is the food culture ofGuinea-Bissau, a nation onAfrica's west coast along theAtlantic Ocean. Rice is a staple in the diet of residents near the coast and millet a staple in the interior. Much of the rice is imported andfood insecurity is a problem[1] in large part due tocoups, corruption and inflation.[2]Cashews are grown for export.[3]Coconut,palm nut, andolives are also grown.[4]
Fish, shellfish, fruits and vegetables are commonly eaten along withcereal grains, milk,curd andwhey. The Portuguese encouragedpeanut production.Vigna subterranea (Bambara groundnut) andMacrotyloma geocarpum (Hausa groundnut) are also grown.Black-eyed peas are also part of the diet.Palm oil is harvested.
Common dishes includesoups andstews. Common ingredients includeyams,sweet potato,cassava, onion, tomato andplantain. Spices, peppers and chilis are used in cooking, includingAframomum melegueta seeds (Guinea pepper).
Three main meals per day is common, at standardbreakfast,lunch, anddinner times.[5]
September 12 isAmilcar Cabral's birthday, a celebration that includes the eating ofyassa, chicken prepared withmustard,citrus and onion. Other holidays and festivals include Carnival in February, Colonization Martyr's Day on August 3, Readjustment Movement Day in November, Independence Day on September 24, Mocidade Day on December 1 and New Year Day.[citation needed]
Family ceremonies to mark birth,circumcision, marriage, and death are celebrated withpalm wine orrum.Animal sacrifice is also performed.[6]
