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Guinea

Fonio grains, peanut sauces and fiery pepper stews from the Fouta highlands.

Iconic recipes

Guinean take on yassa with extra mustard, olives and habanero heat.

Ancient Fouta-Djallon fonio grain steamed in jollof tomato sauce.

Smoked-fish pepper soup spiced with grains of paradise and ginger.

Chicken marinated in lemon and mustard, then braised in caramelised onions.

Fluffy ancient grain steamed and tossed with onion, peanuts and herbs.

West African yassa — chicken slow-cooked in caramelised onion, lemon and mustard.