Like French cuisine, Guinea's cooking is based on a series of sauces. As I stood before the counter at Le Conakry—a new place named after the West African country's peninsular capital—the daughter of the cook was writing the names of the sauces on a yellow legal pad in big, looping script. My friend and I arbitrarily chose the first two on the list, and the girl communicated them to her mother, who peered curiously at the two pale dudes trying somewhat comically to pronounce the names of the... More >>>