Equatorial Guinean cuisine is a flavorful fusion of Spanish, African, and island influences. One staple dish is “sopa de pescado,” a rich fish soup often prepared with coconut milk, vegetables, and plantains. Another popular choice is “bambucha,” a hearty stew made from greens, meat, and sometimes groundnuts. “Pepesup,” a spicy fish or meat soup flavored with chili peppers and garlic, is widely enjoyed, especially along the coast. Cassava, yams, and plantains serve as common accompaniments, while tropical fruits like papayas and pineapples are used in desserts and fresh juices.