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🇬🇳Haute-Guinée (Kankan / Malinké), Guinea

Guinean Kansiye

Kansiye

A beef or lamb stew with onions, oil, thyme, garlic, parsley, cloves, peanut butter, and tomato sauce; associated with the Mandinka people of Upper Guinea; served with white rice.

🇬🇳Conakry, Guinea

Guinean Yétissé

Yétissé

A Conakry classic: fish stew (tuna, tilapia, or cod) with eggplant, carrots, onions, garlic, cassava, tomatoes, palm oil, ginger, and okra; a communal dish served with crushed okra and white rice.

🇬🇳Guinea

Kétoun

A Fouta Guinean tuber and fish stew cooked in palm oil with onion and pepper.

🇬🇳Kankan, Guinea

Mafé Kankan

A unique peanut stew with lamb, tomatoes, and vegetables; the signature dish of Kankan; found only in this Upper Guinean city; richer and more spiced than standard mafé.

🇧🇫Burkina Faso

Ragout d'Igname

Ragoût d'igname

A yam stew with beef, garlic, ginger, onions, carrots, peppers, and tomatoes in a tomato-onion base thickened with dried prawns; a hearty Burkinabè comfort dish.

🇬🇳Haute-Guinée (Kankan / Malinké), Guinea

Sauce Gbanbouda

Lamb and okra in a peanut butter base with smoked fish, served with tô; a classic Mandingo dish from Upper Guinea; rich and hearty.

🇲🇱Mali

Tiguadege Na

Tigadɛgɛna

The national dish of Mali — a creamy peanut stew with beef, chicken, or meatballs simmered in peanut butter with tomatoes, onions, garlic, ginger, and chili; the Bambara name means 'peanut butter sauce'; served with rice or millet tô; a rich, hearty dish central to Malian cuisine and celebrations.