Couscous
Fögnè Sourtinaadi
Fögnè sortinaadi
Moyenne-Guinée (Fouta Djallon / Labé), Guinea
Fonio couscous with peanut butter meatballs in tomato and vegetable sauce; a festival dish from the Fouta Djallon; the Fulani people's celebration specialty.
Original eatfuls sticker artwork
What it is
A closer look at Fögnè Sourtinaadi.
Fonio couscous with peanut butter meatballs in tomato and vegetable sauce; a festival dish from the Fouta Djallon; the Fulani people's celebration specialty.
What to look for
Know it when you find it.
Fonio couscous served with meatballs in a rich peanut-tomato sauce; a festive dish served at weddings and baptisms; unique to the Fula people of the Fouta Djallon.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Fögnè Sourtinaadi.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Côte d'Ivoire
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Mali
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Senegal
Bassi Salté
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Steamed millet couscous served under a lamb and vegetable stew with raisins and chickpeas.
Mauritania
Cherchem
Millet cooked with a savoury vegetable sauce of tomatoes, carrots, sweet potato, bell pepper, and spices; a one-pot millet dish eaten across Mauritania, simpler than ngomou but a daily staple in the south and central regions.
The Gambia
Chereh Millet Couscous
Chereh
Steamed pearl-millet couscous served beneath a sauce of greens, okra, peanuts, dried fish, and sometimes beef or chicken.
Algeria
Couscous
كسكس
Steamed semolina granules served with vegetables, pulses, meat, or fish; couscous has distinct preparations across North Africa.
Libya
Couscous Bil Bosla
Libyan couscous steamed with onions (bosla), tomatoes, and spices, served with a rich meat or vegetable sauce.
Libya
Couscous Bil Hoot
Libyan fish couscous: couscous steamed and served with a tomato and pepper sauce over whole fish.