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

Major ingredients

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

Traditional Guinean dishes include:

• Fou fou, also known as Tôreuy, is a savory pastry with okra sauce^[2]
• Bwayry^[1]
• Cooked mango^[1]
• Fried plantain is a sweet like banana^[1]
• Patates, fried sweet potatoes^[1]
• Fouti is okra with (rice)
• Gateau farine,^[1] is a variety of round cake
• Tamarind drink^[1]
• Thiacri, a sweet Senegalese couscous and milk dish^[1]
• Poule^{[1][clarification needed]}
• Konkoé, smoked catfish and vegetable stew^[2]
• Bissap, a hibiscus drink that is purple coloured with sometimes mint
• Attieke,a dish with fish or tilapia sauce topped with cucumbers and tomatoes
• Katun,

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^{[clarification needed]}
• Sauce d'arrachide ou Kansiyé—consists of peanut butter, water, hot chili peppers, tomatoes, garlic, and onions^[2]
• Maafe Taku- made with okra

Beverages

Traditional Guinean beverages include:

• Ginger drink, beverage (bitter sweet ginger drink)
• Hibiscus drink, beverage (jus de bissap)
• In non-Muslim areas, palm wine is consumed