Guinea
Ask what Guinea eats and the answer starts with this: rice-and-sauce heartland: potato-leaf and peanut sauces, Fouta Djallon fonio, smoked-fish konkoé and fiery ginger juice. Look for Sauce feuille (pounded potato-leaf sauce with palm oil, peanut and smoked fish, over rice), Konkoé (smoked catfish soup sharp with garlic, pepper and lime) and Fonio (fouta Djallon’s featherlight steamed grain with leaf or peanut sauces). Potato or cassava leaves are pounded in a mortar, then cooked slowly with palm oil and smoked fish; it is Guinea’s most widely eaten sauce. This atlas has 26 Guinea dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.
26 dishes.
AllocoFried ripe plantain chunks with chili-onion sauce, often grilled fish or egg
AttiékéTangy fermented cassava couscous served with grilled fish and pepper relish
Beignets de bananebanana fritters fried golden, a market sweet
BissapDried hibiscus calyces steeped with sugar, mint or ginger and drunk very cold
Café Ziama Macentarobusta coffee from the forest highlands, Guinea's protected origin coffee
FonioFouta Djallon's featherlight steamed grain with leaf or peanut sauces
Foufouelastic pounded cassava balls with slippery sauces; Forest Region staple
FoutiRice cooked with okra, aubergine and peppers, finished with fried onion
Gateau farineRound griddled wheat cake, plain and slightly sweet, eaten with coffee
Gnamakoudjisinus-clearing fresh ginger juice with lemon and pineapple
Guiluxepale lager brewed in Conakry, the country's own beer
Jus de tamarinSweet-sour tamarind pulp steeped and strained into a chilled juice
Kansiyétangy palm-oil and peanut stew with meat, from Upper Guinea
Kinkélibaleaf tea of a Sahel shrub, drunk hot after meals
Konkoésmoked catfish soup sharp with garlic, pepper and lime
Lait cailléThick soured cow's milk ladled from calabashes, sweetened or poured over millet
Latchiri e kossamFula corn or fonio couscous drenched in curdled milk
Palm wineSweet-then-sour sap tapped from the oil palm, drunk the day it runs
Poisson braiséChari River capitaine grilled over coals with chili, onion and lime
Poulet yassaChicken marinated in lemon, mustard and onion, grilled then simmered in the onions
Riz au grasparty rice cooked glossy in tomato and oil with meat
Sauce d’arachidePeanut sauce with chicken or beef over rice or gozo
Sauce feuillepounded potato-leaf sauce with palm oil, peanut and smoked fish, over rice
SoumbaraBlack fermented locust-bean balls that give northern sauces their deep savoury funk
Tapalapadense chewy village baguette baked in clay ovens
ThiacriSteamed millet couscous folded into sweetened sour milk with nutmeg-
Beignets de banane
Banana fritters fried golden, a market sweet. Ready in 15 minutes prep and 20 minutes cooking. Makes about 20. A…
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Bissap
Dried hibiscus calyces steeped with sugar, mint or ginger and drunk very cold. Ready in 10 minutes prep and 15…
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Fouti
Rice cooked with okra, aubergine and peppers, finished with fried onion. Ready in 30 minutes prep and 45 minutes cooking.…
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Foufou
Elastic pounded cassava balls with slippery sauces; Forest Region staple. Ready in 20 min prep and 25 min cooking. 4…
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Gateau farine
Round griddled wheat cake, plain and slightly sweet, eaten with coffee. Ready in 20 minutes prep and 35 minutes cooking.…
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Gnamakoudji
Sinus-clearing fresh ginger juice with lemon and pineapple. 20 min to prepare. About 2 litres. A drink recipe from Guinea.
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Jus de tamarin
Sweet-sour tamarind pulp steeped and strained into a chilled juice. Ready in 20 minutes prep and none cooking. About 2…
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Kansiyé
Tangy palm-oil and peanut stew with meat, from Upper Guinea. Ready in 30 minutes prep and 1 hour 30 minutes…
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Kinkéliba
Leaf tea of a Sahel shrub, drunk hot after meals. Ready in 5 minutes prep and 20 minutes cooking. Serves…