A FOOD TRADITION

Lower Guinean Coastal Cuisine

Lower Guinean coastal cuisine is associated with the mangrove, estuarine and Atlantic-facing communities around Conakry and the coastal lowlands, including Susu and other peoples whose foodways are shaped by fishing and rice cultivation. Rice is commonly paired with fish, shellfish, cassava, plantain, okra, eggplant, chili and palm oil. Sauces may be simmered with smoked or fresh seafood, while rice is cooked plainly or in seasoned one-pot preparations. Recognizable examples include konkoé, a fish-based preparation; sauce feuilles made with leafy greens and seafood or meat; and riz au gras, a seasoned rice dish also found widely across West Africa.

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