Guinea
Rice under a great sauce, eaten from one bowl: peanut mafé, okra fouti, smoked-catfish konkoé.
In Guinea the meal is simple to describe and endlessly variable to eat: rice — grown here, and plenty of it — under one of a handful of rich sauces, everyone gathered around a single shared dish. The classic is mafé tiga, a deep peanut-butter stew of meat or fish; alongside it, cassava-leaf sauce dark with smoked fish and palm oil.
The coast has its own signatures — fouti, okra and aubergine ground thick with chilli, and konkoé, a fiery stew of smoked catfish — that set Guinean cooking apart from its neighbours. Up in the cool Fouta Djallon highlands the Fula do things differently again. Fried plantains with beans, cheap sweet mangoes and pineapples everywhere, a cold Guiluxe or a hibiscus bissap to drink. Layered, regional, communal food.
- Riz sauce (rice under a daily sauce)
- Mafé tiga (peanut-butter meat or fish stew)
- Fouti (okra
- aubergine and chilli sauce)
- Konkoé (spicy smoked-catfish stew)
- Sauce feuille de manioc (cassava-leaf and palm-oil sauce)
- Alloco (fried ripe plantains)
- Bissap (hibiscus juice)