Best Guinean Foods
MAIN INGREDIENTS
Yétissé is a traditional African dish originating from Guinea. This stew is prepared with fish such as tuna, tilapia, or cod, vegetables such as eggplants, carrots, onions, garlic, and cassava, along with tomatoes, tomato paste, stock cubes, palm oil, hot peppers, ginger, okra, and rice.
The stew is simmered until the vegetables become tender, and the browned fish is placed into the pot near the end of cooking. Once done, it's served with a combination of crushed okra and white rice. This communal dish is meant to be shared, so it's often served on a large plate with the stew in the middle and the rice all around it.
MAIN INGREDIENTS
Kansiye is a traditional African dish originating from Guinea. It's made with a combination of beef or lamb, onions, oil, thyme, garlic, parsley, cloves, peanut butter, and tomato sauce. In order to prepare it, the meat is browned in oil with the onions, thyme, parsley, cloves, and garlic.
A combination of water, peanut butter, and tomato sauce is then added to the pot, and the dish is simmered over medium heat until the meat becomes tender and fully cooked. This Guinean stew is traditionally served over white rice.
MAIN INGREDIENTS
Patates is a traditinal African dish originating from Guinea. It's made with a combination of sweet potatoes, oil, and salt. The sweet potatoes are cut into wedges, seasoned with salt, then fried in hot oil until crisp and deep orange in color.
This dish is usually served as a snack that can be found in markets and on roadside stalls throughout the country. Patates are often served with an oily sauce made from tomatoes, onions, and fish sauce. In Guinea, fried sweet plantains are more popular than potatoes.
There's also a southern Guinean variation on patates called loco, in which plantain chunks are fried in palm oil.
MAIN INGREDIENTS
Konkoé is a traditional African dish originating from Guinea. It's made with a combination of smoked catfish and vegetables such as onions, eggplants, garlic, cassava, potatoes, carrots, tomatoes, and spring onions, along with stock cubes and palm oil.
The fish and vegetables are simmered until the sauce thickens a bit but remains more on the soupy side. Konkoé is traditionally eaten for lunch and it's served with cooked white rice on the side. If desired, the dish can be made spicy by adding a few hot chili peppers into the pot.
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