Sierra Leone

A West African deep-fried fritter made from peeled black-eyed peas ground into a smooth, aerated paste, seasoned with onion and chili, and fried until puffed and golden.

A Sierra Leonean everyday stew of blanched sweet potato leaves slow-cooked in red palm oil with ground egusi, smoked bonga fish, and meat, served over parboiled white rice.

A Wolof one-pot rice dish in which parboiled or broken rice is cooked directly in a deeply caramelised tomato-onion braise enriched with whole fish or meat and layered with root vegetables, finishing with a prized crispy bottom crust.

A slow-cooked West African stew built on thoroughly pounded fresh cassava leaves simmered in red palm oil with smoked fish, dried seafood, and meat until the leaves collapse into a dark, rich, savory sauce.

A stiff, smooth swallow dough made by stirring garri — fermented, roasted cassava granules — into boiling water until a cohesive, pliable mass forms, then eaten by hand alongside soup.

A West African main dish consisting of a whole deep‑fried fish bathed in a spicy onion‑and‑pepper sauce.

A smooth, stretchy, elastic dough made by pounding boiled starchy staples — typically cassava and unripe plantain — into a cohesive, lump-free mass, served warm alongside soup or stew and eaten by hand.

A West African non-alcoholic refresher of freshly grated ginger steeped with pineapple, lime and sugar in water.

A thick, richly savory African stew in which roasted and ground peanuts (groundnuts) are dissolved into a spiced tomato-onion broth and simmered with meat — most commonly chicken or beef — until the peanut oils separate and rise, yielding a dish of deep, nutty concentration.

A West African one-pot dish in which parboiled long-grain rice is cooked entirely inside a blended, fried tomato-onion-pepper base until the liquid is fully absorbed and the bottom layer caramelizes into a smoky crust.

A dense Sierra Leonean confection of ground roasted peanuts and toasted rice flour bound with sugar and pressed into firm bars or balls.

A West African stew of sliced or grated okra cooked with smoked or dried fish, meat and palm oil into a thick, characteristically mucilaginous soup.

A savory steamed pudding of ground black-eyed peas seasoned with pepper and aromatics, wrapped in banana leaf and cooked until set.

A naturally fermenting, lightly alcoholic beverage made from the freshly tapped sap of oil or raffia palms, drunk milky-white and effervescent.

A fiery, thin, aromatic West African broth built on a signature blend of indigenous spices — principally ehuru, grains of selim, and uziza — in which meat, fish, or offal is simmered until deeply infused.

A West African leafy greens stew slow-cooked in red palm oil with smoked fish and dried crayfish, served as a thick sauce over rice.

A dense, moist Sierra Leonean tea-bread built from ground rice (rice flour), mashed ripe banana, and red palm oil, baked into a sweet loaf.