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.
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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