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Guinea (Guinea Recipes)

World Cuisine Recipes

   Like many West African countries Guinean cuisine is based on the use of local fruit and vegetables along with fish. Fufu is the traditional staple and is generally served with soups (stews) made from greens, peanuts, fish and chillies. Guinean cuisine is also well known for using lots of hot chillies and spices in these stews. Typical ingredients include peanuts, rice, sweet potatoes, black-eyed peas and root vegetables.

Jus de Bissap

3 cups of dried hibiscus flowers
1/2 tsp. strawberry or pineapple extract

1 cup of sugar
1/2 tsp. of vanilla extract

Cooking Instructions:
Wash hibiscus flowers in lukewarm water. Boil flowers in 2 quarts of water. Do not boil for more than 1 minute or juice will become bitter. Remove flowers and carefully pour juice into container. Be sure to avoid pouring any sediment from the bottom of pot into container.  Let sit until cool. Mix in  sugar (add more than 1 cup if needed) and extracts. Refrigerate.

Guinean Peanut Sauce

6 cups water
5 maggi cubes
1 large onion, chopped
pinch of oregano
3 cloves garlic
1 Tbs lemon juice
2 Tbs tomato paste
pinch of cayenne pepper
1 large tomato diced (remove seeds first)
1 (14 oz) jar natural peanut butter (no sugar added)
2 boneless chicken breasts cut into small pieces
4 habanero peppers
3 bay leaves
Salt to taste
Pepper to taste
1 tbs oil
Cooking Instructions:
Saute the onion and garlic in the oil until tender. Add everything except the chicken and peanut butter. Bring it just to a boil to get the maggi cubes dissolved. Bring it to a simmer and add the peanut butter. Let it simmer about an hour. Add the chicken breast.  Simmer until the chicken breast is done ( about 30 minutes). If you don't want the sauce spicy, leave the peppers whole. If you'd like it spicy, break them up a little (but take care not to release too much of the oils). If you're in a rush just add the peanut butter and chicken all at once and simmer until you like the consistency and the chicken is finished.

Fried Plaintains

3-4 large plantains, or very unripe bananas
2-3 cups of vegetable oil
Cooking Instructions:
Version 1: With adult supervision, heat oil until very hot in a fry pan or electric fryer. Put a little salt on plantains and fry until done.  The thin lengthwise-sliced plantains will be a deep yellow and should be crisp.  The thicker rounds will be brownish and crisp on the outside. The inside of the rounds should not be crisp. Store in paper bags for class.
   Version 2:  Slice large chunks of plantains into a good amount of palm oil in a pot. Add onion and 2 maggi cubes to the browned plaintain and saute.
Fried sweet potatoes
3-4 medium sweet potatoes
Cooking Instructions:
Cut sweet potatoes in long 1/2 inch wedges. Prepare according to plantain directions. Store in paper bags as well. This is also a snack food found in markets and on streets all over W. Africa. This is often served with a very oily onion, tomato and dried fish sauce. Ask Mlle Hird for recipe if interested.
Poulet Yassa
3-4 pounds chicken
6 lemons, squeezed
2 cloves garlic, minced
6 onions, sliced in rounds
1 or 2 red peppers, or 1/4 to 1/2 tsp cayenne
4-6 tbsp oil
Bay leaf
Cooking Instructions:
Wash and dry chicken and cut into pieces.  Marinate chicken in mixture of lemon juice, onions, garlic, and 2-3 tbsp of the oil for several hours, turning occasonally as that all parts are covered.  Remove chicen and grill, broil, or braise until all pieces are lightly browned on all sides.  Drain onions and garlic, but retain the marinade.  Use a heavy casserole, Dutch Oven, or fry chicken; saute onions and garlic in the reminaing oil until soft.  Add chicken, bay leaf, peppers or cayenne, salt and pepper.  Simmer until chicken is tender (1 - 1 1/2 hours) or bake covered in medium (325 degree) oven.  Add marinade now and then so mixture remains moist.  Serve over rice.

World Cuisine Recipes


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