Guinea: Guinean Food Recap

Another West African cuisine in Guinea. As in neighboring countries, Guinean dishes are traditionally based on leaves and cereals such as maize, fonio, manioc, yams, taro, and eggplant and okra (a lot of okra). Rice is a common part of most dishes. Fish and various fish sauces. The primary meat is goat and chicken. French influence is still somewhat felt with baguette sandwiches and deserts. We tried Riz Gras Poisson, Yassa Poulet, Sause Poisson Fúme Konkoe, Sause Tomate Arachide Riz ou Fonio, Avocat Vinaigrette, and more. Bissap juice was to die for, especially chilled.