Top 3 Guinean Stews

Yétissé is a traditional African dish originating from Guinea. This stew is prepared with fish such as tuna, tilapia, or cod, vegetables such as eggplants, carrots, onions, garlic, and cassava, along with tomatoes, tomato paste, stock cubes, palm oil, hot peppers, ginger, okra, and rice. The stew is simmered until the vegetables become tender, and the browned fish is placed into the pot near the end of cooking. Once done, it's served with a combination of crushed okra and white rice. This communal dish is meant to be shared, so it's often served on a large plate with the stew in the middle and the rice all around it. Yétissé can also be prepared with beef or chicken, if desired.Expand

Kansiye is a traditional African dish originating from Guinea. It's made with a combination of beef or lamb, onions, oil, thyme, garlic, parsley, cloves, peanut butter, and tomato sauce. In order to prepare it, the meat is browned in oil with the onions, thyme, parsley, cloves, and garlic. A combination of water, peanut butter, and tomato sauce is then added to the pot, and the dish is simmered over medium heat until the meat becomes tender and fully cooked. This Guinean stew is traditionally served over white rice.Expand

Konkoé is a traditional African dish originating from Guinea. It's made with a combination of smoked catfish and vegetables such as onions, eggplants, garlic, cassava, potatoes, carrots, tomatoes, and spring onions, along with stock cubes and palm oil. The fish and vegetables are simmered until the sauce thickens a bit but remains more on the soupy side. Konkoé is traditionally eaten for lunch and it's served with cooked white rice on the side. If desired, the dish can be made spicy by adding a few hot chili peppers into the pot.Expand