Cuisine of Guinea

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Guinean cuisine is the culinary traditions of Guinea.[1] Rice is a staple with preparations and ingredients varying by region: mid-Guinea, upper-Guinea, the coastal Guinea, the area of the capital (Conkary) 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. There are Guinean restaurants in New York City.[2]

Traditional Guinean dishes include:




  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

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