The food of Equatorial Guinea is a blend of native tribes tradition with that of their Spanish colonial past. The staple foods in Equatorial Guinea include cassava, bananas, rice and yam with chicken, meat (often locally hunted game) or fish. Popular national dishes include chicken served in cream sauce with boiled plantain, grilled fish cooked with pumpkin seeds and served in leaves, and guinea fowl paella. Leafy greens such as spinach, kale and local varieties often complement the meal. Tropical fruits such as mango, coconuts and pineapples are also widely available. Spices and chilis are common in Equatorial Guinea as is peanut sauce. For special occassions duck is often cooked. Osang tea, a special African tea is commonly served here. Popular local alcoholic drinks include palm wine, made from sap of palm trees and malamba, which is made from fermented sugarcane.
Restaurants in Equatorial Guinea are concentrated in the major cities like Malabo (on Bioko) and Bata. These, however, serve a lot of international and continental cuisine such as pizza. In Malabo, there is a restaurant in Hotel Bahia, Restaurant Bantu for Chinese food and the Pizza Place for pizza and pastas. In Bata there is the Golfo de Guinea restaurant and Mbini restaurant.