Baku Kitchen! An independent reference of traditional food

Guinea

26 dishes.

AllocoFried ripe plantain chunks with chili-onion sauce, often grilled fish or eggAttiékéTangy fermented cassava couscous served with grilled fish and pepper relishBeignets de bananebanana fritters fried golden, a market sweetBissapDried hibiscus calyces steeped with sugar, mint or ginger and drunk very coldCafé Ziama Macentarobusta coffee from the forest highlands, Guinea's protected origin coffeeFonioFouta Djallon's featherlight steamed grain with leaf or peanut saucesFoufouelastic pounded cassava balls with slippery sauces; Forest Region stapleFoutiRice cooked with okra, eggplant and peppers, finished with fried onionGateau farineRound griddled wheat cake, plain and slightly sweet, eaten with coffeeGnamakoudjisinus-clearing fresh ginger juice with lemon and pineapplewine & spiritGuiluxepale lager brewed in Conakry, the country's own beerJus de tamarinSweet-sour tamarind pulp steeped and strained into a chilled juiceKansiyétangy palm-oil and peanut stew with meat, from Upper GuineaKinkélibaleaf tea of a Sahel shrub, drunk hot after mealsKonkoésmoked catfish soup sharp with garlic, pepper and limecheese & dairyLait cailléThick soured cow's milk ladled from calabashes, sweetened or poured over milletLatchiri e kossamFula corn or fonio couscous drenched in curdled milkwine & spiritPalm wineSweet-then-sour sap tapped from the oil palm, drunk the day it runsPoisson braiséChari River capitaine grilled over coals with chili, onion and limePoulet yassaChicken marinated in lemon, mustard and onion, grilled then simmered in the onionsRiz au grasparty rice cooked glossy in tomato and oil with meatSauce d’arachidePeanut sauce with chicken or beef over rice or gozoSauce feuillepounded potato-leaf sauce with palm oil, peanut and smoked fish, over ricefermented & pickledSoumbaraBlack fermented locust-bean balls that give northern sauces their deep savoury funkTapalapadense chewy village baguette baked in clay ovensThiacriSteamed 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…

  • Bissap

    Dried hibiscus calyces steeped with sugar, mint or ginger and drunk very cold. Ready in 10 minutes prep and 15…

  • Fouti

    Rice cooked with okra, eggplant and peppers, finished with fried onion. Ready in 30 minutes prep and 45 minutes cooking.…

  • Foufou

    Elastic pounded cassava balls with slippery sauces; Forest Region staple. Ready in 20 min prep and 25 min cooking. 4…

  • Gateau farine

    Round griddled wheat cake, plain and slightly sweet, eaten with coffee. Ready in 20 minutes prep and 35 minutes cooking.…

  • Gnamakoudji

    Sinus-clearing fresh ginger juice with lemon and pineapple. 20 min to prepare. About 2 litres. A drink recipe from Guinea.

  • Guiluxe

    Pale lager brewed in Conakry, the country’s own beer. A wine & spirit recipe from Guinea.

  • Jus de tamarin

    Sweet-sour tamarind pulp steeped and strained into a chilled juice. Ready in 20 minutes prep and none cooking. About 2…

  • Kansiyé

    Tangy palm-oil and peanut stew with meat, from Upper Guinea. Ready in 30 minutes prep and 1 hour 30 minutes…

  • Kinkéliba

    Leaf tea of a Sahel shrub, drunk hot after meals. Ready in 5 minutes prep and 20 minutes cooking. Serves…