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Cuisine of Guinea

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Cuisine of Guinea

Guinean cuisine refers to the food and culinary traditions of Guinea.

Contents

Major ingredients

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). 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. Desserts are uncommon. Guinean cuisine has achieved some popularity overseas and there are Guinean restaurants in New York City, United States.

Notable dishes

Traditional Guinean dishes include:

  • Fou fou, also known as To, is a savory pastry with okra sauce
  • Bouille
  • Boiled mango
  • Fried plantain
  • Patates, fried sweet potatoes
  • Pumpkin pie
  • Sesame cookie
  • Tamarind drink
  • Thiacri, a sweet Senegalese couscous and milk dish
  • Poule
  • Konkoé, a smoked fish dish

    • Sauces

    Traditional Guinean sauces include:

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

    • maffi supu

    Beverages

    Traditional Guinean beverages include:

  • Ginger drink (Ginger beer)
  • Hibiscus drink (Jus de Bissap)
  • In non-Muslim areas, palm wine is consumed

    • References

    Cuisine of Guinea Wikipedia
    (Text) CC BY-SA


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