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 (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
 * Katun, goat cheese

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