Cuisine of Guinea
Guinean cuisine includes traditional Guinean dishes such as fou fou, boiled mango, fried plantains, patates and pumpkin pie.
Major ingredients
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. 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. 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 tôreuy, is savory dough topped with okra sauce.Bwayry
- Cooked mango
- Fried plantain is sweet like a banana.Patates, fried sweet potatoesFouti, okra with riceGateau farine, a variety of round cake
- Tamarind drinkThiacri, a sweet Senegalese couscous and milk dishPouleKonkoé, smoked catfish and vegetable stewBissap, a hibiscus drink that is purple-coloured and sometimes includes mintAttieke, a dish with fish or tilapia sauce topped with cucumbers and tomatoesKatun, goat cheese