Sierra Leonean cuisine consists of the cooking traditions and practices from Sierra Leone. It follows the traditions of other West African cuisines. The country has 16 tribal ethnic groups.[1]
The most commonly eaten food in Sierra Leone is rice, which is typically served as part of every meal eaten,[2] and is considered so ubiquitous that many Sierra Leoneans consider
that a meal is not complete without it.[3] Another popular staple food is cassava, which is pounded to make fufu;[2] the leaves of the cassava are cooked into a green stew.[3]
Stews are a fundamental part of Sierra Leone's cuisine, with cassava leaves having been called the country's national dish.[6] Stew is often served with jollof rice, white rice or snacks such as plantain, akara, yam or cassava. Groundnut stew, also called peanut stew or peanut soup, often has chicken and vegetables included.[7] This is often served to families as a large meal.[citation needed]
Cassava leaves
Cassava leaves are an important cooking ingredient in Sierra Leone and considered the primary staple food.[6] In preparation, 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 may be used instead of palm oil.[8]
