Guinea | Sauce

Sauce Feuille

Name: Sauce Feuille
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Guinea, West Africa
Ingredients: 4 cups sweet potato leaves or cassava leaves, washed and finely chopped; ¼ cup red palm oil; 200 g smoked fish, deboned and flaked; ½ cup ground peanuts; 1 large onion, chopped; 3 cloves garlic, minced; 2 whole hot peppers, left whole; 1½ cups water or light stock; salt and black pepper, to taste

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

Level

medium

Start cooking Explore Guinea recipes

01 / Get ready

Everything you need

Tap each ingredient as you gather it. Illustrations are visual guides; follow the ingredient names and quantities.

Servings 6

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

Jump to method My cookbook

Ingredients

For 6 servings

Sauce

Greens

4 cups sweet potato leaves or cassava leaves, washed and finely chopped

Sauce

¼ cup red palm oil 200 g smoked fish, deboned and flaked ½ cup ground peanuts 1 large onion, chopped 3 cloves garlic, minced

Heat

2 whole hot peppers, left whole

Liquid

1½ cups water or light stock

Pantry

salt and black pepper, to taste

A few kitchen essentials

Suggested from the recipe method. Use equivalent equipment you have.

Lidded pot

Knife & board

Wooden spoon

02 / Let’s cook

One step at a time

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

Back to Guinea

5 steps 20 min prep 40 min cook (check method) 60 min total medium

Cook leaves

Simmer chopped leaves in salted water until tender, then drain lightly.

Cook leaves 15:00

Start the sauce

Heat palm oil. Cook onion and garlic until soft, then add smoked fish.

Cook base 06:00

Add peanuts

Mix ground peanuts with water or stock, then stir into the pot with the leaves and peppers.

Simmer thick

Cook gently until the sauce thickens and the greens are fully tender.

Simmer sauce 20:00

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.

Cooking notes, photos & serving ideas

Recipe context

More about this dish

Serving ideas, regional context, and cooking cues for when you want more detail.

When to cook it

Best for Everyday meals. Plan on a medium cook. Allow 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

See the dish before you cook

Take a closer look at the dish and its serving ideas.

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

Collections to keep cooking

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