Cuisine of Guinea

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Location of Guinea
A market stall selling vegetables in Dinguiraye Prefecture, Guinea.

Guinean cuisine includes the traditional dishes of fou fou, boiled mango, fried plantains, patates and pumpkin pie.[1]

Major ingredients[edit]

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 (Conakry).[2] 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.[2] Desserts are uncommon. Guinean cuisine has achieved some popularity overseas and there are Guinean restaurants in New York City, United States.[2]

Notable dishes[edit]

Traditional preparation of fou fou in a mortar and pestle.

Traditional Guinean dishes include:


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 gombookra sauce
  • Maffi hakko Bantura—leafy sauce with sweet potato
  • Maffi supu[clarification needed]
  • Sauce d'arrachide ou Kansiyé—consists of peanut butter, water, hot chili peppers, tomatoes, garlic, and onions[2]


Traditional Guinean beverages include:


  1. ^ a b c d e f g h i 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]