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Culinary traditions of Guinea-Bissau
Bissau-Guinean cuisine
is the food culture of
Guinea-Bissau
, a nation on
Africa
's west coast along the
Atlantic 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 and
food insecurity
is a problem
[1]
in large part due to
coups
, corruption and inflation.
[2]
Cashews
are grown for export.
Coconut
,
palm nut
, and
olives
are also grown.
[3]
Fish, shellfish, fruits and vegetables are commonly eaten along with
cereal grains
, milk,
curd
and
whey
. The Portuguese encouraged
peanut
production.
Vigna subterranea
(Bambara groundnut) and
Macrotyloma geocarpum
(Hausa groundnut) are also grown.
Black-eyed peas
are also part of the diet.
Palm oil
is harvested.
Common dishes include
soups
and
stews
. Common ingredients include
yams
,
sweet potato
,
cassava
, onion, tomato and
plantain
. Spices, peppers and chilis are used in cooking, including
Aframomum melegueta
seeds (Guinea pepper).
Celebrations
[
edit
]
September 12 is
Amilcar Cabral
's birthday, a celebration that includes the eating of
yassa
, chicken prepared with
mustard
,
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 with
palm wine
or
rum
.
Animal sacrifice
is also performed.
[4]
Dishes
[
edit
]
References
[
edit
]
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National cuisines
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Ethnic and regional cuisines
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Lists
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