Cuisine of Guinea
Guinean cuisine includes traditional Guinean dishes such as fou fou, boiled mango, fried plantains, patates and pumpkin pie.[1]
Major ingredients
[edit]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).[2] 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.[2] Desserts are uncommon. Guinean cuisine has achieved some popularity overseas and there are Guinean restaurants in New York City, United States.[2]
Notable dishes
[edit]
Traditional Guinean dishes include:
- Fou fou, also known as Tôreuy, is a savory pastry with okra sauce[2]
- Bwayry[1]
- Cooked mango[1]
- Fried plantain is a sweet like banana[1]
- Patates, fried sweet potatoes[1]
- Fouti is okra with rice
- Gateau farine,[1] is a variety of round cake
- Tamarind drink[1]
- Thiacri, a sweet Senegalese couscous and milk dish[1]
- Poule[1][clarification needed]
- Konkoé, smoked catfish and vegetable stew[2]
- 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
[edit]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[clarification needed]
- Sauce d'arrachide ou Kansiyé—consists of peanut butter, water, hot chili peppers, tomatoes, garlic, and onions[2]
- Maafe Taku- made with okra
Beverages
[edit]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
References
[edit]External links
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