Cuisine of Guinea

Rice is a staple with preparations and ingredients varying by region: Mid Guinea, Upper Guinea, Coastal Guinea, Forested Guinea, and the area of the capital (Conakry).[2] It is part of West African cuisine and includes fufu, jollof rice, maafe, and tapalapa bread. Ingredients include boiled cassava leaves.

In rural areas, food is eaten from a large serving dish and eaten by hand outside.[2] Desserts are uncommon. Guinean cuisine has achieved some popularity overseas and there are Guinean restaurants in New York City, United States.[2]

Traditional preparation of fou fou in a mortar and pestle.

Traditional Guinean dishes include:

• Fou fou, also known as To, is a savory pastry with okra sauce[2]
• Bouille[1]
• COOKED mango[1]
• Fried plantain[1]
• Patates, fried sweet potatoes[1]
• FOUTI (RICE)
• GATEAUX FARINE[1]
• Tamarind drink[1]
• Thiacri, a sweet Senegalese couscous and milk dish[1]
• Poule[1]
• Konkoé, a smoked fish dish[2]

Bissap

Traditional Guinean sauces include:

• Footi sauce
• Maffe tiga, Guinean/Senegalese-style peanut sauce
• Maffi gombo (okra sauce)
• Maffi hakko Bantura (leafy sauce with sweet potato)
• Maffi supu
• Sauce d'arrachide ou Kansiyé[2]

Traditional Guinean beverages include:

• Ginger drink, beverage (ginger beer)
• Hibiscus drink, beverage (jus de bissap)
• In non-Muslim areas, palm wine is consumed

Wikimedia Commons has media related to Cuisine of Guinea.

• Guinean cuisine YouTube videos