The flag of Guinea was adopted in 1958 and features the classic colours of the Pan-African movement: red, green and yellow.
DishesPoulet Yassa
Time 1 hour
Effort 4/10
Rough cost £5
Capital Conakry
Population 12,414,293 (77th largest)
Land mass 245,857 km2 (77th largest)
Languages French
Religion 85% Islam


Guinea is a coastal West African country formerly known as French – Guinea. Guinea is composed of 24 major ethnic groups, however, French is still the main language of communication. French influence is also inherent in Guinean cuisine but combined with the classic African flavours.

Mwara made Poulet Yassa – a simple spicy chicken stew which is heralded as the national dish of Guinea. The stew was tasty and really easy to make!

*P.S. no photos of this dish as we ate it all up in one sitting…


Poulet Yassa


  • 1 lbs chicken breast, cubed
  • 6 lemons, juice of
  • 6 yellow onions, sliced
  • 5 garlic cloves, minced
  • 3 tbsp oil (ideally peanut oil)
  • 1 bay leaf
  • 3 cups water
  • 1 red chilli pepper, de-seeded + finely diced
  • 3 stock cubes
  • salt + pepper to taste


  1. To start, prep the marinade by mixing the oil, chilli, lemon juice, onion, salt, pepper, bay leaf, garlic + stock cubes in a large glass bowl. Put the chicken pieces into this bowl and mix thoroughly until the meat is well-coated. Cover the bowl and marinade ideally overnight in the fridge.
  2. Next, in a large pan, heat a good glug of oil on a medium heat. Then fry the chicken until the chunks are golden brown and well cooked.
  3. Remove the cooked chicken and sauté the onions (which you have sifted out of the marinade) until they are caramelised.
  4. Then add into the pan the rest of the marinade and the water. Stir this all together and simmer for 30 minutes on a low-medium heat.
  5. Just before serving, add the fried chicken into the sauce and heat the meat through for 5 minutes. Season to taste and serve with fresh rice!

Merci beaucoup and see you in Guinea-Bissau! M + B x

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