Guinea Bissau is one of Africa’s secret most breathtaking little corners. Rich with wildlife, rainforests and decaying towns from the colonial era. So Guinea and Guinea Bissau might be very close to one another but the difference is immense! Guinea Bissau is slowly transforming into a stable country with a stable government. While in Guinea there are still a lot of problems. In Guinea Bissau there has been peace and prosperity since the independence from Portugal in 1980. Guinea Bissau doesn’t just consist of mainland there is also an archipelago that is part of Guinea Bissau, with beautiful, peaceful islands.
Things you didn’t know about Guinea Bissau
- Contrary to what you might expect, residents here are called ‘Bissau-Guineans’, not ‘Guinea-Bissauans’!
- Guinea-Bissau’s flag draws its inspiration from the flag of the Republic of Ghana. It was the struggle of the Ghanaians for freedom that inspired the people of Guinea-Bissau to put up a fight for their very own.
- Former President Vieira and his rival Military Chief Wai were both assassinated in January 2009, though a stable interim government is currently in place.
- In 2003, there were an estimated 8 mainline telephones for every 1,000 people. The same year, there was 1 mobile phone in use for every 1,000 people. In 2003, 15 of every 1,000 people had access to the Internet.
- Western-style clothing is typical attire for work and daily activities because it is inexpensive and readily available, shipped secondhand from Europe and North America. Adults value cleanliness and modesty. Locally made traditional clothing is more expensive and is reserved for special occasions.
Ingredients: 8 skinless boneless chicken thighs (cut into large pieces), 3 tbsp vegetable or sunflower oil, 1 large onion (halved and sliced), 3 tbsp tomato purée, 1 chicken stock cube, 400g basmati rice, 1 red bell pepper (deseeded and thickly sliced), 1 yellow bellpepper (deseeded and thickly sliced), 100g okra (halved), bunch coriander, (roughly chopped to serve
For ginger chili base: 2 garlic cloves, 2 x 400g cans plum tomatoes, thumb-size piece fresh root ginger, 1 scotch bonnet chilli (deseeded)
- Season the chicken with salt and pepper. Heat 2 tbsp of the oil in a large deep frying pan over a high heat then add the meat and fry for about 5 mins till golden all over. Lift out of the pan onto a plate.
- Add the rest of the oil to the pan and fry the onions until soft but not golden, about 5 mins. While the onions cook, make the ginger and chilli base. Put the garlic, tomatoes, ginger and chilli into a food processor or blender and whizz till smooth.
- Add the tomato purée to the onions, fry for another 2 mins then add the ginger and chilli mix. Crumble in the stock cube, stir then pour in 600ml boiling water. Add the chicken, bring to the boil then simmer for 15 mins.
- Put the rice into a large bowl, cover with cold water and use your hands to wash the grains. Tip the water out then repeat twice until the water runs clear. Add the rice to the pan, turn the heat down to a simmer then cover with foil and a lid (so no steam can escape) and cook for 20 mins.
- Take the lid off (the rice won’t be cooked yet) then scatter the peppers and okra over the rice. Re-cover and cook for 10 mins until the veg is softened and the rice tender. Just before serving, mix the veg through and scatter over coriander.