This recipe from Equatorial Guinea is made with corn, lima beans, tomatoes and seasonings. It is delicious as a main dish or as a side.
Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how o make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!
Recipe Origins
Succotash is the national dish of Equatorial Guinea. It is eaten widely around the country, and it’s simplicity has nourished and fed the population.
Succotash is made of a mixture of corn, lima beans, and tomatoes. It is high in protein and starches, and is a perfect combination of ingredients that covers almost all of your dietary needs in one dish!
Succotash has gained popularity in other countries, often in cities/states where Africans have moved. Southern states in America commonly eat succotash (presumably because slaves being forced to America brought the recipe with them).
When eaten in America or other countries where succotash has gained popularity, it is typically considered a side dish. In Equatorial Guinea, the dish is typically a main course.
Why Make this Recipe
- Healthy: The ingredients in this Corn Succotash recipe (detailed below) are incredibly healthy, and make for a delightfully nutritious meal!
- Quick: This dish takes all of 8 minutes to throw together, and can be a complete meal or a side dish depending on your desires.
- “Travel” to Equatorial Guinea:
What Ingredients are in this Recipe?
- Canned Ingredients: Lima beans, corn
- Vegetables: Onion, tomatoes, garlic
- Herbs: Thyme, Basil
- Seasonings: Garlic powder, onion powder, cumin, paprika
- Dairy: Butter
How to Make this Recipe
Step 1: Cook the Onions
In a large pan, melt the butter on the stove over medium-high heat. Once melted, add the onion and the garlic into the pan.
Cook, stirring, until fragrant or until the onions begin to turn translucent.
Step 2: Cook the Succotash
Once the onions are cooked, add the rest of the ingredients into the pan. Cover and allow to cook for about 5 minutes, stirring occasionally.
When everything is warm and the tomatoes are beginning to release juice, cook for another 2 minutes. Then serve! Enjoy!
Expert Tips
- Cumin and paprika are not traditional to this recipe but they add good flavor!
- After making this recipe, I used the leftovers to make a delicious breakfast! I mixed the succotash with scrambled eggs and my 2-Minute Healthy Veggie Dip for a delicious and nutritious breakfast!
- You can add any other vegetables that you want into this succotash! Corn, lima beans, and tomatoes are the main players in the succotash recipe, but you can add anything else you’d like
- This is great as a side dish to meat, and would be delicious to serve at a summer barbecue!
Recipe FAQs
What Other Vegetables Go with Corn?
Feel free to add whatever vegetables you want into this dish. A great option for other vegetables to add is squash! You can find that I have done this in my vegetable medley recipe called Batar Da’an.
You can also add different types of beans into the dish if you’d prefer something other than lima beans. From my research, this is the traditional way to make it in Equatorial Guinea!
How Do You Serve Succotash?
As aforementioned in this article, you can eat succotash on it’s own, serve it with eggs (detailed above!) or serve it as a side dish.
It would be delicious alongside a meat-heavy meal. Specifically with red meat or even fried chicken.
Did you like this recipe for Corn Succotash? If so, check out these other recipes I picked out just for you:
- Vegetable Medley from East Timor
- Stuffed Pepper Casserole
- Roasted Vegetable Salad from Azerbaijan
- Homemade Creamed Corn Recipe
Corn Succotash from Equatorial Guinea
Ingredients
- 2-3 tbsp Butter, unsalted
- 1 Onion, chopped
- 1 tsp Garlic, chopped
- 1 can Lima Beans, drained
- 1 can Corn, drained
- 5-7 sprigs Thyme
- 2 tsp Basil
- 20 Cherry tomatoes
- 3/4 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cumin
- ½ tsp paprika
Instructions
- In a large pan, melt the butter on the stove over medium-high heat. Once melted, add the onion and the garlic into the pan. Cook, stirring, until fragrant or until the onions begin to turn translucent.
- Once the onions are cooked, add the rest of the ingredients into the pan. Cover and allow to cook for about 5 minutes, stirring occasionally. When everything is warm and the tomatoes are beginning to release juice, cook for another 2 minutes. Then serve! Enjoy!
Notes
- Cumin and paprika are not traditional to this recipe but they add good flavor!
- After making this recipe, I used the leftovers to make a delicious breakfast! I mixed the succotash with scrambled eggs and my 2-Minute Healthy Veggie Dip for a delicious and nutritious breakfast!
- You can add any other vegetables that you want into this succotash! Corn, lima beans, and tomatoes are the main players in the succotash recipe, but you can add anything else you’d like
- This is great as a side dish to meat, and would be delicious to serve at a summer barbecue!
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