Cuisine of Guinea

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). Desserts are uncommon. Guinean cuisine has achieved some popularity overseas and there are Guinean restaurants in New York City, United States. ==Notable dishes==

in a mortar and pestle Traditional Guinean dishes include: • Fou fou, also known as tôreuy, is savory dough topped with okra sauce. • Bwayry • Cooked mango • Fried plantain is sweet like a banana. • Patates, fried sweet potatoes • Fouti, okra with rice • Gateau farine, a variety of round cake • Tamarind drink • Thiacri, a sweet Senegalese couscous and milk dish • Poule • Konkoé, smoked catfish and vegetable stew • Bissap, a hibiscus drink that is purple-coloured and sometimes includes mint • Attieke, a dish with fish or tilapia sauce topped with cucumbers and tomatoes • Katun, goat cheese ==Sauces==

Traditional Guinean sauces include: • Footi sauce—thick, with eggplants, onions, kidney beans, water, tomato sauce, and a bouillon cube • Maffe tiga—Guinean/Senegalese-style peanut sauce • Maffi gombo—okra sauce • Maffi hakko Bantura—leafy sauce with sweet potato • Maffi supu • ''Sauce d'arrachide ou kansiyé''—consists of peanut butter, water, hot chili peppers, tomatoes, garlic, and onions • Maafe taku—made with okra ==Beverages==

Traditional Guinean beverages include: • Ginger drink (bitter sweet ginger drink) • Hibiscus drink (jus de bissap) • In non-Muslim areas, palm wine is consumed ==References==