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

13–17 of 17

Sauce Feuille

A Guinean leafy-vegetable sauce prepared from pounded leaves with a savory protein and often peanut paste.

Sauce gombo

A Côte d’Ivoire okra sauce cooked until thick with aromatics, oil, and often fish or meat.

Sauce graine

A traditional Ivorian palm-fruit sauce simmered with aromatics and commonly prepared with meat or fish.

Soupou Kandia

A Guinean okra soup made with okra, palm oil, and commonly fish or seafood with aromatic vegetables.

Tô

Tô is a firm West African staple porridge made by cooking cereal flour with water until it forms a smooth, sliceable dough, commonly served with a sauce or stew.

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