Location of Guinea A market stall selling vegetables in Dinguiraye Prefecture, Guinea. includes the traditional dishes of Guinean cuisine , boiled mango, fried fou fou plantains, and pumpkin pie. patates
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 , jollof corn, fufu , and maafe . Ingredients include boiled tapalapa bread 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 preparation of in a fou fou mortar and pestle.
Traditional Guinean dishes include:
, also known as Fou fou Tôreuy, is a savory pastry with okra sauce 
Bwayry  Cooked
Fried plantain is a sweet like banana 
, fried sweet potatoes Patates 
Fouti is okra with (rice)
Gateau farine, is a variety of round cake 
Tamarind drink 
Thiacri, a sweet Senegalese couscous and milk dish 
Konkoé, smoked catfish and vegetable stew 
Bissap, a hibiscus drink that is purple coloured with sometimes mint Attieke,a dish with fish or tilapia sauce topped with cucumbers and tomatoes
Traditional Guinean sauces include:
Footi sauce—thick, with eggplants, onions, kidney beans, water, tomato sauce, and a bouillon cube
—Guinean/Senegalese-style peanut sauce Maffe tiga
Maffi gombo— okra sauce
Maffi hakko Bantura—leafy sauce with sweet potato
Sauce d'arrachide ou Kansiyé—consists of peanut butter, water, hot chili peppers, tomatoes, garlic, and onions  Maafe Taku- made with okra
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