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.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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