A FOOD TRADITION

Forest Guinean Cuisine

Forest Guinean cuisine is shaped by the humid southeastern forest zone and by the foodways of communities including the Kpelle, Kissi and Toma, whose traditions also extend into Liberia, Sierra Leone and Côte d’Ivoire. Rice, cassava, plantain, yam, cocoyam and maize are important staples, accompanied by palm oil, chili, okra, leafy greens and groundnuts. Tubers may be pounded or boiled, while sauces are simmered with greens, palm fruit or smoked fish. Foutou-style pounded plantain or tuber dishes, cassava-leaf stews and palm-fruit sauces are representative examples, with local names and ingredient combinations varying considerably between communities.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.