Gastronomy in Guinea

The delicious foods in Guinea are influenced by Arab, Asian and European cuisines. Some of the appetizer that are served include party sausage (made from canned biscuits and sausages), marinated shrimp (cooked with oil, garlic, shrimp, pepper, lime juice, chives, minced of cilantro, sugar and grated lime peel), cucumber yogurt dip (prepared with plain low-fat yogurt, lemon juice, dill, sour cream, cherry tomatoes, garlic, grated cucumber, carrots and broccoli florets) and hot seafood dip (made from milk, cream cheese, crab meat and Worcestershire sauce).

The main dish that are usually served in the country are chickpea and spinach curry (cooked with onion, ginger, olive oil, curry powder, chickpeas, diced tomatoes, water, spinach and salt), chicken tacos (prepared with onion, chicken, oregano, cumin, chili powder, garlic powder, paprika, cabbage, lettuce, tomatoes, grated cheese, salsa and flour), mumu (cooked with vegetables and pit-roasted pork), herbed leg of lamb (cooked with vegetable oil, leg of lamb, salt, pepper and dried rosemary leaves), eggplant lasagna (prepared with olive oil, garlic, onion, sliced tomato, canned crushed tomatoes, sliced eggplant, oregano, grated mozzarella cheese, dried basil and salt) and kokoda Fish (cooked in lime-coconut sauce).

Dessert is served as a final course at the end of a meal. Some of the delicious desserts include apple crisp, apple pie, strawberry pie, cake brownies, cream puffs, ice cream, orange custard, rice pudding, fruit cake, cinnamon honey cookies and talautu (pineapple with coconut cream).

Some of the non-alcoholic drinks are banana milkshake, sweet green tea, pumpkin spiced coffee, fruity smoothie spritz, watermelon citrus cooler, lemonade and soft drinks. Alcoholic beverages include classic margarita, whiskey smash, martini, cashew or palm wine, and beer.