Guinean Cuisine: Sauce Feuilles, Yassa & Conakry's Food Culture
Guinean food is Susu, Fula, and Mandinka traditions meeting in a coastal city — sauce feuilles spinach stew, yassa grilled chicken, and the best grilled fish on the West African coast
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Sauce Feuilles Restaurant
Guinea's favorite dish - potato leaves or spinach cooked in palm oil with dried fish and meat - served with white rice in all traditional restaurants in Conakry
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Yassa Grilled Chicken
Senegambian yassa – chicken marinated in lemon, mustard and caramelized onions then grilled over charcoal – is popular in Conakry's Senegalese community restaurants
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Ugly Dairy Culture
The Fula pastoralists bring fresh milk and cheese to Conakry's markets — fresh cow's milk poured over millet porridge is the highland breakfast brought to the coastal capital
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Atlantic Fresh Lobster Market
Conakry's fishing harbor lands fresh Atlantic lobsters that are sold at unimaginable prices in Europe — beach restaurants near the landing site simply grill them with garlic butter
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Bissap and ginger drinks
The hibiscus flower drink bissap — deep red, tart and refreshing — and the fiery ginger juice sont les deux boissons non-alcoolisées omniprésentes à Conakry
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Market Food: Dégué Millet Porridge
Dégué — fermented millet with yogurt and sugar — is Fula dessert sold at market stalls; eaten cold from small pots, it is the most refreshing food in the heat of Conakry