Guinea | Sauce

Sauce Feuille

Guinean leaf sauce with sweet potato leaves, palm oil, smoked fish, ground peanuts, garlic, and hot pepper.

Country
Guinea
Region
West Africa
Time
60 min
Serves
6
Level
medium
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Recipe overview

What to know before you cook

Use this overview to check the occasion, serving ideas, regional context, and cooking commitment before you begin.

When to cook it

Best for Everyday meals. Plan on a medium cook and about 60 minutes total.

What to serve alongside it

White rice, fouti, cassava, or boiled plantain

Regional lane

Guinea national table. A structured Guinea dish in the AfroKitchen archive.

Chef watch-outs
  • Overcooking the greens until the color and texture collapse.
  • Rushing the base before the raw edge has cooked out.
  • Adding all seasoning early and forgetting to adjust at the end.
How you know it is ready
  • Greens should be cooked through but still look alive and glossy.
  • The aroma should smell rounded rather than raw or sharp.
  • Oil, sauce, broth, or steam should look settled and deliberate.
Recipe photos

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Sauce Feuille recipe from Guinea
Sauce Feuille finished dish
Chef board

Build the table around Sauce Feuille

White rice, fouti, cassava, or boiled plantain

Best route from here

Guinea national table

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Servings 6

Scale the dish before you shop, then use the checklist while you cook.

How to cook it

Step-by-step method

Keep the rhythm calm, watch the texture, and adjust seasoning at the end.

Back to Guinea
5 steps 20 min prep 40 min cook 60 min total medium
1
Cook leaves
Simmer chopped leaves in salted water until tender, then drain lightly.
Cook leaves 15:00
2
Start the sauce
Heat palm oil. Cook onion and garlic until soft, then add smoked fish.
Cook base 06:00
3
Add peanuts
Mix ground peanuts with water or stock, then stir into the pot with the leaves and peppers.
4
Simmer thick
Cook gently until the sauce thickens and the greens are fully tender.
Simmer sauce 20:00
5
Serve
Taste for salt and pepper. Serve hot over rice or with fouti.

Cassava leaves, sweet potato leaves, spinach, or mixed greens can be used depending on what is available.

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