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.