Go Back
+ servings

Corn Succotash from Equatorial Guinea

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.
No ratings yet
Print Pin
Course: Main Course, Side Dish, vegetables
Cuisine: Equatorial Guinea
Cook Time: 10 minutes
Total Time: 10 minutes
Servings: 6 servings


  • 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


  • 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!


Recipe copyright The Foreign Fork. For educational or personal use only. 
  • 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!
Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!