Guinea-Bissau's cuisine draws heavily on rice, cassava, and the abundant seafood found along its coastline and archipelago. Portuguese colonial influence remains present in some dishes, layered atop strong West African culinary traditions.

Caldo de mancarra, a peanut-based stew, and jollof-style rice dishes are common throughout the country. Cashews, one of the nation's major exports, also appear in some traditional preparations.