Guinean cuisine

Couscous () is a traditional North African dish of small steamed granules of rolled semolina that is often served with a stew spooned on top. Pearl millet, sorghum, bulgur, and other cereals are sometimes cooked in a similar way in other regions, and the resulting dishes are also sometimes called couscous.

Fufu (or fufuo, foofoo, foufou ) is a pounded meal found in West African cuisine. It is a Twi word that originates from the Akans in Ghana. The word has been expanded to include several variations of the pounded meal found in other African countries including Sierra Leone, Liberia, Cote D'Ivoire, Burkina Faso, Benin, Togo, Nigeria, Cameroon, the Democratic Republic of Congo, the Central African Republic, the Republic of Congo, Angola and Gabon. It also includes variations in the Greater Antilles and Central America, where African culinary influence is high. Fufu's prevalence in West African su

Thieboudienne|right|thumb thumb| thumb| Tiep (alternatively thieb, benechin, benachin, or jollof rice) is a traditional dish from Senegal that is also consumed in Mauritania, Guinea-Bissau, Guinea, Mali, The Gambia, and other West and Central African countries. It is the national dish in Senegal. The version of tiep called thieboudienne, ceebu jën or chebu jen (; ) is prepared with fish, broken rice and tomato sauce cooked in one pot. There are also tiep yappa (with meat) and tiep ganaar (with chicken) varieties. Additional ingredients often include onions, tomatoes, carrots, cabbage, cassava,

Western African stew

West African dish

Puff-puff is a traditional snack made of fried dough and eaten across Africa, especially in the west of the continent. The name "puff-puff" is from Nigeria; as listed below, many other names and varieties of the pastry exist.

regional cuisine

culinary traditions of Guinea

Domoda (also known as domoda farine or domodah) is a Senegalese dish. Like many dishes from Senegal, this one is also influenced by French cuisine. The name ragout comes from the French, a smooth, tomato-based sauce prepared with vinegar and vegetables, to which flour (farine) is added to thicken the sauce. Domoda is one of the emblematic recipes of Senegalese gastronomy. Alongside dishes such as thieboudienne and yassa, it is a favorite in Senegal. It is consumed mainly in Senegal, Mauritania, The Gambia, Guinea-Bissau and Guinea.