The food culture of Guinea is heavily influenced by its diverse population, including tribal traditions and colonial influences. Rice is a staple in Guinean cuisine and is often served with stews or sauces made from vegetables, meat, or fish. Peanuts are also widely used as a source of protein and flavor, as well as in sauces and condiments. Spices such as garlic, ginger, and chili peppers are commonly used to add depth and heat to dishes. Traditional dishes, such as foofoo (made from pounded cassava or plantains) and yassa (lemon and onion-based sauce), reflect the country's West African roots. In urban areas, there has been a rise in international restaurants and fast food chains, but traditional cuisine remains an important part of Guinean identity and daily life.