Cuisine in Guinea

Riz Gras (Jollof Rice)

Spicy rice cooked with tomato and spices. Wedding and celebration feast dish.

• Region: Nationwide
• Main ingredients: Rice, Tomato paste, Onion, Chicken

Soupe d'Arachide (Peanut Stew)

Rich sauce simmering meat and vegetables in peanut paste base.

• Region: Nationwide
• Main ingredients: Peanuts, Beef, Tomato, Chili pepper

Foufou

Staple food of pounded cassava or yam into dumpling. Eaten with sauce.

• Region: Forest Guinea
• Main ingredients: Cassava, Yam

Yassa Poulet

Grilled chicken marinated in onion and lemon. Senegalese origin but popular in Guinea.

• Region: Coastal area
• Main ingredients: Chicken, Onion, Lemon, Mustard

Konkoé

Deep-flavored soup simmering smoked fish and eggplant.

• Region: Upper Guinea
• Main ingredients: Smoked fish, Eggplant, Palm oil

Fonio Porridge

Small-grain cereal fonio cooked sweet with milk and sugar for breakfast porridge.

• Region: Fouta Djallon
• Main ingredients: Fonio, Milk, Sugar

Sauce Gnagua

Soup creating viscosity from chopped okra. Eaten with rice.

• Region: Central to northern regions
• Main ingredients: Okra, Tomato, Meat

Banana Fritters

Street food dessert of fried ripe bananas.

• Region: Coastal area
• Main ingredients: Banana, Wheat flour, Sugar

Ataya Tea Set

West African style tea time with green tea, abundant sugar and mint.

• Region: Nationwide
• Main ingredients: Chinese tea leaves, Sugar, Mint

Cassava Leaf Stew

Rich sauce simmering ground cassava leaves and seafood.

• Region: Forest Guinea
• Main ingredients: Cassava leaves, Fish, Palm oil