Guinean cuisine includes the traditional dishes of 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 (Conakry). 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 a savory pastry with okra sauce Bwayry Cooked mango Fried plantain is a sweet like banana Patates, fried sweet potatoes Fouti is okra with (rice) Gateau farine, is a variety of round cake Tamarind drink Thiacri, a sweet Senegalese couscous and milk dish Poule Konkoé, smoked catfish and vegetable stew Bissap, a hibiscus drink that is purple coloured with sometimes mint Attieke,a dish with fish or tilapia sauce topped with cucumbers and tomatoes
Sauces
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 gombo—okra sauce Maffi hakko Bantura—leafy sauce with sweet potato Maffi supu Sauce d'arrachide ou Kansiyé—consists of peanut butter, water, hot chili peppers, tomatoes, garlic, and onions Maafe Taku- made with okra
Beverages
Traditional Guinean beverages include: Ginger drink, beverage (bitter sweet ginger drink) Hibiscus drink, beverage (jus de bissap) In non-Muslim areas, palm wine is consumed