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Equatorial Guinea

Guineafowl Paella

Paella de pintada

A one-pot rice dish with guineafowl breasts, chicken stock, tomato sauce, black-eyed peas, oregano, paprika, cayenne, and turmeric; a Spanish-African fusion unique to Equatorial Guinea.

Guinea

Guinean Banana Fritters

Beignets de banane

Ripe banana fritters with flour, sugar, vanilla, and nutmeg; crispy outside, pillowy soft within; a popular Conakry street snack and breakfast item.

Guinea

Guinean Cassava Cake

Gâteau au manioc

A cassava flour cake with eggs, lemon zest, rum, sugar, and baking powder; a dense, moist cake using locally grown cassava; a common Guinean dessert.

Bissau, Guinea-Bissau

Guinean Chicken

Cafriela de Frango

Chicken marinated with lemon, garlic, and spices, then grilled or stewed; a Portuguese-influenced dish adapted with local Guinean seasoning; one of the dishes TasteAtlas lists for Guinea-Bissau.

Bissau, Guinea-Bissau

Guinean Chicken Rice Soup

Canja de Galinha

Comforting soup of chicken, rice, and aromatic seasonings; a Portuguese-influenced dish adapted in Guinea-Bissau with local chicken and rice; served when ill or as a light meal; the rice breaks down to thicken the broth.

Guinea

Guinean Fresh Juice

Jus de fruit

Fresh fruit juices from local fruits (mango, pineapple, papaya, orange, banana); often sold in plastic bags at street stalls; a refreshing Guinean tradition.

Niger

Guinean Grilled Corn

Maïs grillé

Corn on the cob grilled over charcoal and slathered with butter or mayonnaise; a popular street snack during the corn season; sold at roadside stalls.

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.

Basse-Côte (Conakry / Coastal), Guinea

Guinean Konkoé

Konkoé turé gbéli

Smoked catfish stew with red palm oil, hot chili, eggplant, potatoes, okra, onions, garlic, and carrots; served on rice; the most popular fish preparation in coastal Guinea.

Moyenne-Guinée (Fouta Djallon / Labé), Guinea

Guinean Lait Caillé

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.

Guinea

Guinean Pastels

Pastels

Fried dough pockets filled with spiced fish, meat, or vegetables; a Guinean street food influenced by Portuguese pastéis; crispy pastry with savoury filling.

Guinea

Guinean Patates

Patates

Fried sweet potato wedges sold in paper cones or plastic bags; a ubiquitous Guinean street snack; crispy outside, soft inside, sprinkled with salt or chili.

Guinea

Guinean Peanut Paste

Pâte d'arachide

Pure ground peanut paste simmered until the oil rises; the base of sauce arachide (mafé); the Conakry version is thicker and browner than the Senegalese; the essential sauce base.

Guinea-Bissau

Guinean Pili-Pili

Pili-pili

African bird's eye chili pepper (50,000-175,000 SHU); used in sauces, as a condiment, and as pili-pili oil; the heat source of Guinean cuisine; called piri-piri in Portuguese.

Guinea

Guinean Puff Puffs

Gato

Fried dough balls with yeast, sugar, salt, and sometimes onion; crispy outside, soft inside; a popular Guinean snack and breakfast item; called gato locally.

Guinea

Guinean Sauce Feuilles

Sauce feuilles

Finely crushed cassava leaves simmered with meat (beef or smoked fish), palm oil, onions, and pepper; also called saka-saka or hakô bantara; a staple sauce across Guinea, especially in the Forest Region.

Coastal Guinea-Bissau (Bissau / Bijagós Archipelago), Guinea-Bissau

Guinean Shrimp

Camarões à Guineense

Shrimp sautéed with onions, cucumber, lemon juice, salt, and pepper; a simple coastal dish highlighting the fresh shrimp from Guinea-Bissau's Atlantic waters and Bijagós archipelago; served as a starter or with rice.

Haute-Guinée (Kankan / Malinké), Guinea

Guinean Soumbala

Soumbala

Fermented locust bean (Parkia biglobosa) condiment; the néré tree is called 'tree of peace' in Guinea; a natural flavour enhancer used in sauces; the umami seasoning of Guinean cuisine.

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.

Jamaica

Guinep

Bunches of small green-skinned fruit cracked open with the teeth to reveal a sweet-sour pink pulp around a large seed.

Puerto Rico

Guineítos Verdes en Salsa

Puerto Rican green bananas simmered in a savory tomato-onion sauce with garlic and herbs.

Dublin, Ireland

Guinness

Guinness is Dublin’s landmark dry stout, with roasted barley bitterness and a dense pale head.

Argentina

Guiso Carrero

A traditional Argentine stew of browned meat, vegetables, and pasta or rice, slow-cooked until thick and comforting. A working-class staple, especially in the countryside.

Argentina

Guiso de Fideos

An Argentine noodle stew of short pasta, beef, chorizo, and vegetables in a tomato sauce, slow-cooked until thick. A working-class, one-pot meal.

Mexico

Guiso de flor de calabaza

Squash blossoms stewed with tomato, onion, and epazote until soft.

Argentina

Guiso de Garbanzos

An Argentine chickpea stew of chickpeas, chorizo, spinach, and potatoes, slow-cooked until thick. A rustic winter dish, served with crusty bread.

Argentina

Guiso de Lentejas

An Argentine lentil stew of lentils, chorizo, bacon, potatoes, and carrots, slow-cooked until thick. A winter staple, served with crusty bread and grated cheese.

Gujarat, India

Gujarati Kadhi

गुजराती कढ़ी

A thin, sweet-and-sour yogurt curry from Gujarat, tempered with mustard seeds and curry leaves. It is sweeter than the Punjabi version.

Gujarat, India

Gujarati Tuvar Dal

ગુજરાતી તુવેર દાળ

A thin, sweet-sour Gujarati lentil soup with peanuts and kokum. It is served daily with rice.

India

Gujiya

गुजिया

Flour pastry is filled with sweetened khoya, nuts, and coconut, crimped, and fried or baked for North Indian festivals.

India

Gulab Jamun

गुलाब जामुन

Milk-solid dough is fried into soft brown balls and soaked in cardamom-scented sugar syrup.

Comoros

Gulagula ya Trango

Mahorais Sweet Fritters

Ripe bananas mashed with flour, sugar, baking powder, cinnamon, nutmeg, and salt, then deep-fried until golden brown and puffy; served dusted with powdered sugar or drizzled with honey; a popular sweet street snack.

Croatia

Gulaš

Beef stew with paprika, onions, potatoes, a Hungarian-influenced dish common in continental Croatia, served with fresh bread.

Denmark

Gule Ærter (Yellow Pea Soup)

Gule ærter

Gule ærter is a Danish yellow-pea soup with pork and vegetables such as carrots and onions.

Fiji

Gulgula

Indian-origin flour-and-banana fritters adopted in Fiji, where they are a favorite snack with sweet tea.

Maldives

Gulha

ގުޅަ

Small deep-fried pastry balls stuffed with smoked tuna, grated coconut, onion, and chili — the iconic Maldivian short eat, sold at hotaa cafés with sweet tea.