1
Cook leaves
Simmer chopped leaves in salted water until tender, then drain lightly.
Cook leaves
15:00
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
Recipe overview
What to know before you cook
Sauce feuille should be green, smoky, and rounded. Cook the leaves until tender, then let peanuts and palm oil thicken the pot.
What the dish tastes like
Guinean leaf sauce with sweet potato leaves, palm oil, smoked fish, ground peanuts, garlic, and hot pepper.
When to cook it
Best for Everyday meals, with a medium cooking level and about 60 minutes total.
What to serve alongside it
White rice, fouti, cassava, or boiled plantain
Regional lane
Guinea national table. A verified 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
See the dish before you cook
Each recipe supports one main image and up to four extra prep, serving, or step photos when they are available.
Chef board
Build the table around Sauce Feuille
White rice, fouti, cassava, or boiled plantain
Best route from here
Guinea national table
Collections to keep cooking
How to cook it
Step-by-step method
Keep the rhythm calm, watch the texture, and adjust seasoning at the end.
5 steps
60 min total
medium
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.