The foods of Guinea-Bissau Guinea-Bissau's few hotels and restaurants offer excellent food, though some places are expensive. The food in Guinea-Bissau is African in nature but has been influenced by the Portuguese. Rice is a staple near the coast and in the interior staples are cassava, yams and maize. Generally the seafood is very good. Cashew nuts are abundant and grown for export.
Jollof rice: Rice cooked with palm oil, tomato paste and onions, to which other vegetables and meat or fish are added. Egusi soup: Soup thickened with the ground seeds of squashes. It usually contains green vegetables and sometimes tomatoes and onions. Yassa chicken: Common across West Africa, this dish features chicken cooked in an onion and tomato sauce. Fried cassava: Deep-fried yucca or cassava makes a tasty treat. Fish stew: A Portuguese inspired dish of seafood in a salty broth. Avocados with tuna: A salad of avocado, tuna and tomatoes. Grilled prawns: Particularly common by the coast. Ravias: Portuguese inspired cinnamon cookies, often sold in bakeries. Cashew nuts: Delicious and plentiful in season, sometimes made into juice. Cana de cajeu: Rum made from the fruit of the cashew. Palm wine: Commonly made in rural areas. Alcohol levels depend on how long it has been left to ferment. It tastes better than it smells.