Seafood is the highlight. It includes shrimp, oysters and meaty bica (sea bream), best served sautéed with onion and lime. A national favourite is chabeu: deep-fried fish served in a thick palm-oil sauce. An abundance of seasonal fruit means diets change practically every three months.
Street food includes brochettes (small pieces of beef, sheep or goat meat skewered and grilled over a fire) or lumps of roast meat.
bâton de manioc – yucca fries
bica – type of fish grilled and seasoned with onion, lemon and chilli
cafriela – grilled chicken or lamb with onion, lemon and chilli
calderaida – thick stew, usually with meat base
chabeu – broth made with meat or fish and okra and palm oil
jollof – rice with tomatoes and spices
mancarra – peanuts, often refers to a broth
siga – onion, okra and chilli with seafood or meat