Guinean Footi Saue and Fufu

Here is another dish we’ve introduced to our home repertoire in honour of Guinea, our Nation of the Month. Footi Sauce could most simply be described as a very Aubergine and Tomato rich stew. It’s actually not far off from a chilli and could just as easily be called “Chilli con Berenjena” Our recipe is completely plant based, so I make it heavy on the vegetables with beans for a natural protein boost.

Usually served poured over rice, we also ate ours with another traditional Guinean staple, Fufu.

Vegan Footi Sauce

  • Servings: 4-6
  • Difficulty: Easy Peasy
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  • 1 Tablespoon Rice Bran Oil (or other vegetable oil)
  • 2 Brown Onions, Diced
  • 1 Habanero Chilli, Deseeded and Minced
  • 2 Small Aubergines, Chopped
  • 360g Okra, Diced
  • 400g Mixed Beans
  • 1 Litre Pomodoro Sauce
  • 500ml Vegetable Stock
  • Salt and Pepper to taste


  1. In a large pot Sauté Onions and Chilli in Oil over medium heat for a few minutes.
  2. Add Aubergines and Okra, allow to cook a few more minutes, stirring occasionally
  3. Next add the remaining ingredients, and simmer until the Aubergines are soft and cooked through. (About 30-40 minutes)
  4. We recommend serving Footi Sauce over wholegrain rice.

Kidney Beans are sometimes used in Footi Sauce, but you can easily use your favourite bean in this recipe.

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Plant-Based Guinean Food

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