The food of Equatorial Guinea is known for its variety and is heavily influenced by traditional African food, as well as European traditions. Rural areas base their dishes primarily on meat and fish, with more urban areas offering Spanish-influenced restaurants serving paella and potato omelettes.

With the growth of the hotel industry in the largest cities of Malabo and Bata, many restaurants feature variations on African and western cuisine, with meals offered throughout the day.

Traditional Equatorial Guinean food is dominated by sauces made from local ingredients, including peanuts, ñame (yams) and ocrao. The meat of native animals is also occasionally used, including antelope, turtle and crocodile. However, fish is more commonly used in modern dishes, with many restaurants priding themselves on their freshly-caught fish, which is often served charcoal-broiled or in a spicy fish soup known as pepesup. Lobster is also very popular in coastal towns, and most dishes are accompanied by the staples of rice or plantain.

Traditional drinks malamba (distilled from sugar cane) and Osang, an African tea. Palm wine, an alcoholic beverage created from the sap of various species of palm tree such as the Palmyra, and coconut palms are produced locally.