Sierra Leonean cuisine

Sierra Leonean cuisine refers to the methods of cooking and the foods traditionally eaten in Sierra Leone, a country in West Africa. The cuisine has been influenced by the cultures of the indigenous tribes of Sierra Leone, as well as by the country's history of colonialism and trade.

History

The history of Sierra Leonean cuisine is intertwined with the history of Sierra Leone itself. The indigenous tribes of Sierra Leone, including the Mende, Temne, and Limba, each have their own traditional foods and methods of preparation. These traditions have been influenced by the country's history of colonialism, particularly by the British, and by trade with other countries.

Ingredients

The staple foods of Sierra Leonean cuisine are rice, cassava, and yams. These are often served with a variety of sauces and stews, made with ingredients such as fish, meat, vegetables, and palm oil. Other common ingredients include peanuts, okra, sweet potatoes, and plantains. The country's coastal location also means that seafood, particularly fish, is a major part of the diet.

Dishes

One of the most popular dishes in Sierra Leonean cuisine is Jollof rice, a one-pot rice dish that is common throughout West Africa. Other popular dishes include cassava leaf stew, groundnut stew, and fufu, a starchy side dish made from cassava, yams, or plantains. Sierra Leone is also known for its street food, including roasted corn and peanuts, and fried plantains.

Beverages

Traditional beverages in Sierra Leone include poyo, a palm wine, and ginger beer. Commercially produced soft drinks and beer are also widely consumed.

See also

• African cuisine
• West African cuisine
• List of African cuisines

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  Manihot esculenta

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  Stir-Fried Okra

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  Sierra Leonean cuisine