A FOOD TRADITION
Guinean Cuisine
A West African cooking tradition centered on rice, fonio, cassava, plantain, fish, meat, peanuts, leafy sauces, and palm-based stews.
Dishes linked to this cuisine
1–12 of 17
Banana Fritters
Ripe bananas are coated in a sweet batter and fried until golden, making a warm Guinean snack or dessert.
Fonio Couscous
Fonio couscous is a steamed and fluffed preparation of fonio grain commonly served as a warm staple or accompaniment.
Fouti
Fouti is a Guinean rice-based dish cooked with okra, tomato, onion, and a savory meat accompaniment or sauce.
Foutou
Foutou is a soft, pounded West African starch accompaniment made from cassava, plantain, yam, or combinations of these ingredients.
Kansiyé
Kansiyé is a Guinean peanut-based savory sauce or main dish prepared with ground peanuts, tomato, onion, spices, and a meat accompaniment, usually served with rice.
Konkoé
A Guinean fish stew typically prepared with fish, tomato, onion, aromatics, chilli, and vegetable oil.
Lafidi
Lafidi is a Guinean rice-based main dish in which rice is cooked with meat, vegetables, aromatics, and a savory cooking sauce.
Mafé
A West African peanut stew in which meat or poultry, or vegetables alone, are simmered in a savory peanut sauce with tomato, onion, and vegetables.
Maize Porridge
A warm Guinean porridge made by cooking maize with water until soft and thick, often sweetened and sometimes enriched with milk.
Placali
Placali is a smooth, fermented cassava dough traditionally cooked and served as a starchy accompaniment to sauces.
Poulet Yassa
A Senegalese-style marinated chicken dish associated with West Africa, cooked with abundant onions, lemon, mustard, garlic, and chili.
Riz au Gras
A savory one-pot Guinean rice dish cooked with tomato, onion, aromatics, oil, and commonly meat or poultry.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.