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Contents

   



(Top)
 


1 Major ingredients  





2 Notable dishes  





3 Sauces  





4 Beverages  





5 References  





6 External links  














Cuisine of Guinea






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From Wikipedia, the free encyclopedia
 

(Redirected from Guinean cuisine)

Location of Guinea
A market stall selling vegetables in Dinguiraye Prefecture, Guinea.

Guinean cuisine includes traditional Guinean dishes such as fou fou, boiled mango, fried plantains, patates and pumpkin pie.[1]

Major ingredients

[edit]

Corn is a staple with preparations and ingredients varying by region: Mid Guinea, Upper Guinea, Coastal Guinea, Forested Guinea, and the area of the capital (Conakry).[2] It is part of West African cuisine and includes fufu, jollof corn, maafe, and tapalapa bread. Ingredients include boiled cassava leaves.

In rural areas, food is eaten from a large serving dish and eaten by hand outside.[2] Desserts are uncommon. Guinean cuisine has achieved some popularity overseas and there are Guinean restaurants in New York City, United States.[2]

Notable dishes

[edit]
Traditional preparation of fou fou in a mortar and pestle.

Traditional Guinean dishes include:

Sauces

[edit]

Traditional Guinean sauces include:

Beverages

[edit]

Traditional Guinean beverages include:

References

[edit]
  1. ^ a b c d e f g h i Recipes Friends of Guinea
  • ^ a b c d e f Eating In The Embassy: Guinean Embassy Brings West African Food To Washington by Rebecca Sheir September 21, 2012 WAMU 88.5
  • [edit]
    Retrieved from "https://en.wikipedia.org/w/index.php?title=Cuisine_of_Guinea&oldid=1233661900"

    Categories: 
    Guinean cuisine
    West African cuisine
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    Short description is different from Wikidata
    Wikipedia articles needing clarification from March 2021
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    This page was last edited on 10 July 2024, at 07:39 (UTC).

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