Mango Madness

Visiting Guinea between March and August immerses you in the vibrant and abundant mango season, a time when this tropical delight becomes an integral part of daily life. Mangoes in Guinea are savored in various forms: fresh off the tree, dried for preservation or incorporated into juices and traditional dishes.

The early season, from March to May introduces smaller, more fibrous mango varieties. Eagerly awaited after months without fresh mangoes, these early fruits are often enjoyed in their mature yet green state. Locals enhance their tartness by sprinkling them with salt, creating a tangy flavor that literally makes their mouths pop audibly as they savor the flavor.

During the peak season from June to August following the onset of the rainy season, the markets overflow with larger, juicier mangoes. The ample rainfall during this time infuses the fruits with irresistible sweetness and succulence that creates a fervor across the country known as Mango Madness!

Mango trees are a ubiquitous feature across Guinea's landscape, from the bustling streets of Conakry to the serene villages scattered around the countryside. In urban neighborhoods, these trees line the streets providing shade and a bountiful supply of fruit. Children, especially boys, often engage in creative endeavors to harvest mangoes from towering branches, using tools like metal hooks or makeshift nets attached to long bamboo poles as well as taking aim with handmade slingshots.

As the season peaks, a diverse array of mango varieties becomes available in open-air markets and roadside stalls, particularly along routes leading to Kindia. Known as Guinea's "fruit basket," Kindia is a major producer of both early and late-season mangoes, supplying some of the finest specimens in the country.

Guinea boasts a rich tapestry of indigenous and commercially cultivated mangoes, too numerous to list exhaustively. Here are a couple of cherished varieties:

• Grefiye Mango: A Susu derivative of the French word "greffe," meaning grafted, the “Grefiye” mango is favored for fresh consumption. Its skin displays a vibrant red hue with green accents or a yellow peel with a reddish blush. Traditionally, it's sliced into three longitudinal sections; the outer pieces are scored into a grid pattern and flipped outward, creating bite-sized cubes that are easy to eat and minimize mess.
• Seni Mango: The most prevalent variety in Guinea, fully ripe Seni mangoes offer a soft, exceptionally sweet and slightly fibrous flesh. When semi-ripe, they are the star ingredient in "Mangué Rafalari," a beloved seasonal dish from the Susu culture. This savory sauce combines peeled Seni mangoes slow-cooked in red palm oil with pieces of dried Bonga fish and chunks of taro root or white-fleshed, African sweet potato, resulting in a harmonious blend of sweet and salty flavors.

Experiencing mango season in Guinea is a sensory delight, offering a profound connection to the country's agricultural rhythms and culinary traditions. The abundance of this delicious fruit, the enthusiasm with which it's consumed in various forms, and the spirited efforts of both children and adults to harvest it, all converge to create a delightful "Mango Madness."

Check out WACAIOregon on IG and West African Cultural Arts Institute on FB for images and footage of mango-centered cuisine!