Cuisine of Guinea

Guineancuisineincludes traditionalGuineandishes such asfou fou,boiledmango,friedplantains,patatesandpumpkin pie.

Location ofGuinea

A market stall selling vegetables inDinguiraye Prefecture,Guinea.

Major ingredients

Cornis 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 ofWest African cuisineand includesfufu,jollof corn,maafe,andtapalapabread.Ingredients include boiledcassavaleaves.

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 inNew York City,United States.

Notable dishes

Traditional preparation offou fouin amortar and pestle.

Traditional Guinean dishes include:

• Fou fou,also known astôreuy,is a savory pastry with okra sauce
• Bwayry
• Cookedmango
• Fried plantainis a sweet like banana
• Patates,fried sweet potatoes
• Fouti,okra with rice
• Gateau farine,a variety of round cake
• Tamarinddrink
• Thiacri,a sweet Senegalese couscous and milk dish
• Poule
• Konkoé,smoked catfish and vegetable stew
• Bissap,a hibiscus drink that is purple-coloured and sometimes includes mint
• Attieke,a dish with fish or tilapia sauce topped with cucumbers and tomatoes
• Katun, goat cheese

Sauces

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—okrasauce
• 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
• Maafe taku—made with okra

Beverages

Traditional Guinean beverages include:

• Gingerdrink (bitter sweet ginger drink)
• Hibiscusdrink (jus de bissap)
• In non-Muslim areas,palm wineis consumed

External links

• Guinean cuisine YouTube videos