A FOOD TRADITION

Upper Guinean Mandé Cuisine

Upper Guinean Mandé cuisine belongs to the savanna foodways of eastern Guinea and the wider Mandé cultural zone, where farming communities combine rice, millet, sorghum, fonio, maize, cassava and groundnuts. Sauces are often thickened with groundnut paste or built from tomatoes, onions, okra and leafy vegetables, while grains may be steamed, boiled or formed into a firm accompaniment. Maafé, tô with sauce and seasoned rice dishes such as riz au gras are recognizable examples, although each has regional variations. The tradition is shared across borders with Mali, Senegal, Côte d’Ivoire and other neighboring areas rather than being exclusive to Guinea.

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