Cuisine of Guinea

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A market stall selling vegetables in Dinguiraye Prefecture, Guinea.

Guinean cuisine refers to the food and culinary traditions of Guinea.[1]

Major ingredients[edit]

Rice is a staple with preparations and ingredients varying by region: Mid Guinea, Upper Guinea, the coastal Guinea, the area of the capital (Conakry) and the forested areas.[2] It is part of West African cuisine and includes fufu, jollof rice, maafe, 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[edit]

Traditional preparation of fou fou in a pestle and mortar.

Traditional Guinean dishes include:

Sauces[edit]

Beverages[edit]

References[edit]

  1. ^ a b c d e f g h i j Recipes Friends of Guinea
  2. ^ a b c d e f Eating In The Embassy: Guinean Embassy Brings West African Food To Washington by Rebecca Sheir September 21, 2012 WAMU 88.5

External links[edit]