Quantifying culinary diversity across countries.

Guinean food: discover traditional cuisine

About country

Culinary influences

Staple ingredients

Key flavorings

Iconic dishes

Guinea is a West African nation located on the Atlantic coasta population of approximately 13-14 million people. Country has a tropical climate with distinct wet and dry seasons. The Niger, Gambia, and Senegal rivers all originate in Guinea’s highlands, earning it the name “the water tower of West Africa.”

Economy and Resources Guinea possesses significant mineral wealth, particularly bauxite (aluminum ore), of which it holds some of the world’s largest reserves. The country also has deposits of iron ore, gold, and diamonds. Despite these resources, Guinea remains one of the world’s least developed countries, with much of the population engaged in subsistence agriculture growing rice, cassava, and various fruits.

French is the official language due to colonial history, though many local languages are spoken. Islam is the predominant religion, practiced by about 85% of the population.

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Source: Country Food Similarity Index https://objectivelists.com/country-food-similarity-index/

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The average Guinean daily plate size is

1713 g.
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Grains

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Fish and seafood

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Produce

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Eggs and dairy

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Meats

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Sugar, fats and nuts

Core ingredients

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Herbs

PARSLEY

CILANTRO

THYME

MINT

HIBISCUS

BITTER LEAVES

BAY LEAVES

BAOBAB LEAVES

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Spices

BLACK PEPPER

DRY CHILI

GINGER

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Aromatics

GARLIC

ONION

SPRING ONION

GINGER

CHILI PEPPERS

LEMON

LIME

TOMATO

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Condiments

MUSTARD

FERMENTED BEANS

DRIED FISH/SEAFOOD

TAMARIND

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