Sierra Leonean cuisine

Sierra Leonean cuisine is a delightful fusion of local flavors and traditions, heavily influenced by broader West African culinary practices. Central to Sierra Leonean meals is rice, a ubiquitous component that accompanies nearly every dish. Another fundamental ingredient is cassava, often pounded into fufu or used to create a delectable green stew from its leaves.

Palm oil and peanuts are staples in the culinary landscape, infusing various dishes with their rich flavors. In terms of protein, Sierra Leoneans enjoy a diverse range of meats, including goat, chicken, beef, and pork. Stews occupy a prominent place in the cuisine, with the cassava leaf stew being a cherished national favorite. Another well-loved dish is Groundnut Stew, which combines chicken, vegetables, and ground peanuts into a hearty and satisfying meal.

For a refreshing beverage, many opt for ginger beer, a homemade, non-alcoholic drink made from ginger and sweetened with sugar.

The preparation of cassava leaves is a detailed process that involves washing and pounding them before cooking with red palm oil and additional ingredients to create a savory stew. Occasionally, coconut oil is added to further enhance the flavor.