Puddings
Guinean Lait Caillé
Lait caillé
Moyenne-Guinée (Fouta Djallon / Labé), Guinea
Fermented cow's milk (24-48 hours), creamy with a slightly sour taste; served with couscous as dessert or with rice as a snack; a Fula specialty of the Fouta Djallon.
Original eatfuls sticker artwork
What it is
A closer look at Guinean Lait Caillé.
Fermented cow's milk (24-48 hours), creamy with a slightly sour taste; served with couscous as dessert or with rice as a snack; a Fula specialty of the Fouta Djallon.
What to look for
Know it when you find it.
Thick, tangy, creamy milk; served chilled; the dairy tradition of the Fula pastoralists; eaten with fonio couscous or thiacri.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Guinean Lait Caillé.
Names around the table
One food, more than one name.
Keep exploring
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Sweden
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Cotonou, Benin
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Greece
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Ακούμια
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Equatorial Guinea
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Argentina
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