Cuisine of Guinea
A market stall selling vegetables in Dinguiraye Prefecture, Guinea.
Guinean cuisine refers to the food and culinary traditions of Guinea.[1]
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).[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, United States.[2]
Notable dishes
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]
- Boiled mango[1]
- Fried plantain[1]
- Patates, fried sweet potatoes[1]
- Pumpkin pie[1]
- Sesame cookie[1]
- Tamarind drink[1]
- Thiacri, a sweet Senegalese couscous and milk dish[1]
- Poule[1]
- Konkoé, a smoked fish dish[2]
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[2]
Beverages
Traditional Guinean beverages include:
- Ginger drink (Ginger beer)
- Hibiscus drink (Jus de Bissap)
- In non-Muslim areas, palm wine is consumed
References
External links
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