Cuisine of Sierra Leone

The cuisine of Sierra Leone refers to the eating habits and styles found in Sierra Leone

tew

Stews are a fundamental part of Sierra Leone's cuisine with groundnut stew has been called the country's national dish.Citation
last =Osseo-Asare | first =Fran | publication-date =2005 | title =Food Culture in Sub-Saharan Africa | publisher =Greenwood Publishing Group | page = 32| isbn =0313324883]

Cassava leaves

Cassava leaves are an important cooking ingredient in Sierra Leone especially within the Sherbro people. In order to prepare them the tenderest cassava leaves are washed then either pounded very finely or bruised with a pestle and mortar and then finely shredded before cooking. The leaves are added to palaver sauce, which is made using red palm oil, together with other ingredients, such as onions, pepper, fish, meat, etc., to create a stew. The stew is a favorite among Sierra Leoneans at home and abroad. To give the dish a more exquisite taste, coconut oil is used instead of palm oil. [Citation
last =Osseo-Asare | first =Fran | publication-date =2005 | title =Food Culture in Sub-Saharan Africa | publisher =Greenwood Publishing Group | page = 33| isbn =0313324883]

Cassava Bread and Fried Fish

Okra Soup

Ginger Beer

A "homemade" non-alcoholic beverage made out of pure ginger and sweetened with sugar to taste.
Cloves and lime juice are sometimes added for flavour.No factory processing involved in its preparation.

References