Sierra Leonean cuisine
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The cuisine of Sierra Leone refers to the cuisine and eating styles found in the Republic of Sierra Leone, a country in West Africa. Sierra Leonean cuisine includes cassava bread, fried fish, and okra soup.
Stews
Stews are a fundamental part of Sierra Leone's cuisine, with groundnut stew having been called the country's national dish.[1]
Cassava leaves
Cassava leaves are an important cooking ingredient in Sierra Leone, especially within the Sherbro people.[1] 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, mixed with other ingredients, such as onions, pepper, fish, meat, and vegetables 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.[2]
Ginger Beer
Ginger beer is typically 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 is involved in its preparation.
See also
References
- ^ a b Osseo-Asare, Fran (2005), Food Culture in Sub-Saharan Africa, Greenwood Publishing Group, p. 32, ISBN 0-313-32488-3
- ^ Osseo-Asare, Fran (2005), Food Culture in Sub-Saharan Africa, Greenwood Publishing Group, p. 33, ISBN 0-313-32488-3
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