Food and cuisine

Starchy dishes like fou fou, pumpkin pie, fried plantains, and fried sweet potatoes make up the majority of Guinean cuisine (also known as patates). Rice is another important staple, though the ingredients used to prepare it differ from place to region. One example of a western influence on Guinean culture is rice. Boiling mangoes, tamarind beverages, smoked salmon, sesame pastries, and many other delicacies are noteworthy as well. Even though they consume beverages like ginger beer, palm wine, and a hibiscus beverage, the people typically do not eat dessert. Various sauces, such as footi sauce, maffi hakko Bantura (made with sweet potatoes), sauce d'arrachide ou Kansiyé, and others, are frequently served with main dishes. Pork is only consumed in a few locations due to the majority Muslim nature of the population.

People generally eat from a sizable serving dish with their hands in rural places. There are many different cultures and traditions observed at mealtimes. For instance, eating while standing up is rude. A visitor who joins a family for a dinner must also participate in the meal.