Guinean cuisine includes the traditional dishes of fou fou, boiled mango, fried plantains, patates and pumpkin pie.
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). 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. 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: