Unusual Fact: The official languages are Spanish and French though most people speak native languages including Fang, Annobonese and Bubi
I don’t know how many of you read the ‘unusual facts’ section but this weeks is a ripper. People in Equatorial Guinea speak Fang – how cool is that! Imagine, “What do you speak at home?”
“My family speaks Fang”
Just think about the faces you’d see.
For the Fang speaking land of Equatorial Guinea I made fish with three sauces. Well, when I say three sauces – I only did two…
Avocado and peanut.
The third was spinach but it contained smoked fish. Thanks to Benin, tampered (dried, smoked) fish is now unmentionable in our house.
The avocado sauce, that was a bit of a learning curve as well – avocados are not designed to be boiled. I wouldn’t be recommending this sauce, it was really bitter and didn’t have a nice flavour. The only upside is that it had a nice texture. The peanut sauce was quite thick so it was nice to have a thinner sauce but the flavours let it down.
Pretty much the opposite for the peanut sauce, the flavour was good but the texture wasn’t. I there was someway to merge the two together – I would.
But then I would have avocado and peanut sauce, maybe not…
This salad is not from Equatorial Guinea, it is just an ‘African’ salad. I can’t image they’d eat something like this in Africa but the fundamental flavours are African based. The pumpkin was roasted in cinnamon and then some ginger and garlic. You start of with a lot of spinach but then it wilts down to almost nothing; spinach catches me all the time like that.
Fish with three (two) sauces
- 2 1/2cups 1-inch cubed butternut squash
- 3tablespoons olive oil
- 1/2teaspoon cinnamon
- 3cloves garlic, minced
- 1tablespoon fresh ginger, minced
- 3/4teaspoon crushed red pepper
- Kosher salt
- Black pepper
- 1/4cup chicken stock
- 6cups packed spinach
- 1tablespoon fresh parsley or cilantro, minced (optional)
- Preheat oven to 425 degrees. Place a large rimmed baking sheet in the oven while it is heating to get hot.
- In a large bowl, toss cubed squash with 2 Tbsp. olive oil, cinnamon. Season with salt and pepper. Spread out onto preheated baking sheet into single layer and roast until tender, tossing occasionally, about 35-45 minutes.
- When squash is almost done, heat remaining olive oil, garlic, ginger and red pepper in a medium-sized skillet over medium heat, stirring occasionally. Cook until fragrant, about 3-5 minutes, or until garlic is golden, but not brown. Add chicken stock and simmer until reduced slightly, 2-3 minutes.
- Add spinach to skillet, turn off heat, and toss until just slightly wilted. Remove roasted squash from oven and combine with spinach in a large bowl; toss well to evenly coat. Season to taste with salt and pepper.
- Place on a large platter and sprinkle with chopped herbs, if using. Serve immediately
|Guinean Fish Grill with Three Sauces recipe from Elite Life
8 firm fish steaks (eg kingfish, swordfish, mackerel or tuna) about 200g each and 3cm thick
3 garlic cloves, crushed
2 scotch bonnet chillies, minced or pounded to a paste
250ml lime juice
3 tbsp coconut oil or palm oil
Salt and black pepper, to taste
Rinse the fish then drain and blot dry with paper towels. Season the fish liberally with salt and black pepper then place in a glass or ceramic baling dish. Add the garlic and chillies then pour the lime juice over the top. Turn a few times to ensure that they’re evenly coated then place in the fridge to marinate for 90 minutes. When ready, heat a grill or barbecue. Drain the fish and blot dry before brushing with oil and seasoning with salt and black pepper. Cook for about 4 minutes per side, arrange on a plate and serve with the sauces.
Guinean Avocado Sauce
Equatorial Guinea Peanut Sauce
1 l water
2 Maggi cubes
1 onion, chopped
pinch of oregano
3 garlic cloves, minced
1 tbsp lemon juice
2 tbsp tomato paste
Pinch of cayenne pepper
400 ml peanut butter
1 habanero chillies, pounded to a paste
Salt and pepper to taste
3 tbsp oil
Fry the onion and garlic in the oil until soft. Pound the tomato and chilli together into a paste and add to the pan. Fry for a few minutes then add all the remaining ingredients. Bring to a boil, reduce to a simmer, then cook, uncovered for 30 minutes. If the sauce isn’t thick enough for your liking then cook further. You can turn this into a stew rather than a sauce by doubling the volume of water and adding 2 chicken breasts, thinly sliced.