Cuisine of Guinea
Rice 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). It is part of West African cuisine and includes fufu, jollof rice, 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. Desserts are uncommon. Guinean cuisine has achieved some popularity overseas and there are Guinean restaurants in New York City, United States.
Traditional Guinean dishes include:
Traditional Guinean sauces include:
Traditional Guinean beverages include:
- Recipes Friends of Guinea
- Eating In The Embassy: Guinean Embassy Brings West African Food To Washington by Rebecca Sheir September 21, 2012 WAMU 88.5
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