Guinea is located in the continent of Africa. It has Senegal, Mauritania, and Mali to the north, Burkina Faso to the east, Côte D’Ivoire to the southeast, Liberia and Sierra Leone to the south, Guinea-Bissau to the west, and The Gambia to the northwest.
The capital is Conakry.
The official language French.
The climate is tropical with two alternating seasons – dry (November through March), and wet (April through October).
The staple foods are corn, rice, peanuts, seafood, chicken, beef, lamb, onions, sweet potatoes, cassava, rice, yams, maize, okra, eggplant, and so many more delicious foods (https://travelfoodatlas.com/guinea-food#:~:text=Corn%2C%20rice%20and%20peanuts%20are,prefer%20chicken%2C%20beef%20or%20lamb).
https://www.britannica.com/place/Guinea
KETOUN (Sweet Potato Pottage) (https://afromomspices.com/ketoun-sweet-potato-pottage/):
– 3 Sweet potatoes and yams (get a variety of colors)
– 1 cassava
– 1 tarot (taro)
– 2 TBSP fish powder
– 1/3 C peanut butter
– 1/3 C palm oil
– 2 onions, medium
– scallions / green onions
– salt
– 1 Maggi cube (vegetable bouillon cube)
Optional:
– 1 plantain
– fresh fish or Tilapia fillet
– black pepper, a pinch
– 1 Maggi cube
- Wash the vegetables and peel them.
- Cut the sweet potatoes, yams, cassava, taro in medium size cubes and set aside.
- If using fresh fish or fillet, add 3 cups of water alongside the fish in a pot.
- Boil for 5 to 10 minutes then remove from the pot.
- Transfer the vegetables and meat into the pot.
- Add enough water to just cover the vegetables.
- If not using fresh fish, transfer the cut vegetables in the pot and add enough water to cover the vegetables.
- Blend onions, green onions, and garlic.
- Add the blended ingredients, fish powder, peanut butter, Maggi cube, salt, palm oil, black pepper and let it cook.
- When the water level becomes small, add deboned fish, plantain cut in small cubes and stir.
- Check the seasoning and rectify if needed.
- Cook on low heat until it starts thickening and the oil appears on top.
- It’s ready to be served!!!!
I could not find cassava or taro, but I DID find Ube, so I used an orange colored sweet potato, white colored sweet potato, and Ube for some great color and flavors! I thoroughly enjoyed the tastes of this stew!!
NGOME BREAD (https://pastebin.com/81csFd4D):
– 3 C millet flour
– 3 TBSP vegetable oil
1 TBSP chili powder
– 1 tsp black pepper
– ½ TBSP salt
– 3 TBSP minced jalapenos
– ¾ C to 1 C water
- Blend everything except water, then add in the water until it holds together as a ball.
- Divide the dough into eight balls.
- Flatten each ball as your griddle is heating up with a little oil.
- Fry each flatbread until it browns on the outsides and then let cool on a plate.
This made such a great addition to the Ketoun! The chili powder really came through!!
LOW CARB MALVA PUDDING (https://www.foodloversrecipes.com/2019/05/low-carb-malva-pudding/):
– 2 TBSP xylitol
– 1 TBSP apricot diabetic jam, optional
– 2 free range eggs
– 1 C ground almond flour
– ½ C fine desiccated coconut
– 1 tsp bicarbonate of soda (baking soda)
– pinch of salt
– 2 TBSP butter
– 1 TBSP brown vinegar
– ½ C full cream milk
- Preheat the oven to 375F.
- Beat the xylitol, jam, and eggs together until fluffy and creamy.
- Mix the dry ingredients in a separate bowl.
- Melt the butter in a small saucepan on medium heat.
- Add the vinegar and milk and stir.
- Remove from heat and add the milk mixture to the dry ingredients.
- Mix well.
- Add the egg mixture and mix well using a whisk or wooden spoon.
- Pour into an overproof dish and bake for 25-30 minutes or until firm, but spongy and nicely browned.
Sauce:
– 1 C fresh cream
– ½ C butter
– 2 TBSP xylitol
– 4 TBSP water
- Melt all the ingredients together in a small saucepan on medium to high heat.
- Allow to simmer for 2 minutes, stirring constantly so that it does not boil over.
- Pour the sauce over the pudding as soon as it comes out of the oven.
- Serve with whipped cream.
This was a yummy dessert!! Highly recommend!!
Travel Global Food 