Equatorial Guinean cuisine combines Central African food traditions with Spanish colonial influence and the ingredients of a humid Atlantic environment. Plantains, cassava, yams, rice, fish, chicken, meat, peanuts, and leafy vegetables are widely used.

Soups and sauces are important vehicles for flavour, often accompanying a substantial starch such as cassava or plantain. Coastal communities make considerable use of seafood, while mainland cooking draws more heavily on forest and agricultural products, creating regional differences within a relatively small country.