Menu: Equatorial Guinea

Yesterday you asked me if I was going to be cooking a monkey head. You asked because I shared a photo of a cooked monkey head with you. Totally understandable. To answer your question – there are two reasons why I will not be cooking a monkey head this week. And I think it’s best I leave those reasons to your imagination.

Instead I’m cooking a whole fish and will include the whole head for authenticity purposes. As for the rest? Thankfully, Equatorial Guinea is full of all sorts of wonderful dishes, dishes whose ingredients are easily found in Tulsa, Oklahoma. Check it out… what sounds good to you?

Millet Porridge with Ginger [Recipe]
Millet flour cooked until thick with milk, fresh ginger and sugar. Finished with a dusting of cinnamon. Or sin, as mom likes to call it. Serve for breakfast.

Grilled Stuffed Trout [Recipe]
Whole trout stuffed with thinly sliced poblano, onion, and lemons – then grilled until flaky.

Hot Curried Okra from Equatorial Guinea [Recipe]
Okra cooked with curry, chili powder, and habenero pepper. Spicy and fragrant.

Peanuts & Fresh Fruit
Meals and snacks often include either peanuts or fresh fruit, both readily available in Equatorial Guinea.


  1. Sorry we’re not finding out how to roast our primate cousins’ noggins, but what you ARE making does sound a little tastier. Nevertheless, I’d prefer my food didn’t look me in the eye when I eat it, whether it’s a monkey or a fish.

    • Sasha Martin says

      Our culture isn’t very used to it… If we were in Asia, we’d buy our fish straight from the tank… swimming. You can do it at one of the many Asian markets around here!

  2. Jessica Bennett says

    I’m not thrilled with looking at the eye of a fish either, and I’ve never cooked one like that, but I’ve had it served in several restaurants and did fine as long as I didn’t think about it or look too carefully.

    • Sasha Martin says

      You’ll see from the recipe it is super easy – and really much more flavorful (I think).

      • Jessica Bennett says

        I agree about flavourful. The best fish I ever had was in Morocco, which was caught not long before I ate it and was served whole.

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