Cuisine of Guinea

Corn 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 Corn, 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 Tô, is a savory pastry with okra sauce[2]
• Bouille[1]
• Cooked mango[1]
• Fried plantain[1]
• Patates, fried sweet potatoes[1]
• Fouti (rice)
• Gateau farine,[1] a variety of cake
• Tamarind drink[1]
• Thiacri, a sweet Senegalese couscous and milk dish[1]
• Poule[1]
• Konkoé, smoked catfish and vegetable stew[2]
• Bissap, a hibiscus drink

Traditional Guinean sauces include:

• Footi sauce—thick, with eggplants, onions, kidney beans, water, tomato sauce, and a bouillon cube
• 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—consists of peanut butter, water, hot chili peppers, tomatoes, garlic, and onions[2]

Traditional Guinean beverages include:

• Ginger drink, beverage (bitter sweet ginger drink)
• 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