West African cuisine encompasses a diverse range of foods that are split between its 16 countries. In West Africa, many families grow and raise their own food, and within each there is a division of labor. Indigenous foods consist of a number of plant species and animals, and are important to those whose lifestyle depends on farming and hunting.

Guinea, officially the Republic of Guinea, is a coastal country in West Africa. It borders the Atlantic Ocean to the west, Guinea-Bissau to the northwest, Senegal to the north, Mali to the northeast, Cote d'Ivoire to the southeast, and Sierra Leone and Liberia to the south. It is sometimes referred to as Guinea-Conakry after its capital Conakry, to distinguish it from other territories in the eponymous region such as Guinea-Bissau and Equatorial Guinea. Guinea has a population of 14 million and an area of 245,857 square kilometres (94,926 sq mi).