Cuisine of Guinea
From Wikipedia, the free encyclopedia
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:
- Fou fou, also known as To, a savory pastry with okra sauce[2]
- Bouille [1]
- Boiled Mango [1]
- Fried plaintain [1]
- Fried sweet potatoes (Patates) [1]
- Pumpkin Pie [1]
- Sesame cookie [1]
- Tamarind drink [1]
- Thiacri, a sweet Senegalese couscous and milk dish [1]
- Poule [1]
- Konkoé, a smoked fish dish[2]
Sauces
- Maffi tiga, Guinean style peanut sauce and Senegalese style peanut sauce
- Footi sauce
- Maffi Hakko Bantura (leaf sauce, sweet potato)
- Maffi gombo (okra sauce)
- Sauce d'arrachide ou Kansiyé [2]
Beverages
- Ginger drink (ginger beer)
- Hibiscus drink (Jus de Bissap)
- In non-Muslim area palm wine is consumed
References
External links
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