3 dishes people actually cook in Sierra Leone: what they are, how long they take, and what you need to buy.
What can you cook from Sierra Leone? 3 traditional Sierra Leone dishes, from Groundnut soup (85 min, the quickest) to Cassava leaves (155 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Sierra Leone on the map. Drag to spin the planet.
Sierra Leone's national dish: cassava leaves pounded to a paste and cooked down for an hour with palm oil, beef and smoked fish.
A Sierra Leonean soup of chicken simmered in groundnut paste with tomato and hot pepper until the peanut oil rises to the surface, eaten over rice.
In Sierra Leone the rice cooks in a fried tomato-paste and Scotch bonnet base, moistened with the broth of meat that was first boiled and then fried.
Copper documents three dishes from Sierra Leone: Cassava leaves, Groundnut soup and Jollof rice. Onion and garlic each appear in more than one recipe. All three are simmered. Not one needs an oven — they cook entirely on the hob. Between them they use 27 different ingredients.
The three recipes need 27 ingredients between them, of which 3 are shared by more than one dish. Copper's atlas covers 586 dishes from 198 countries, and these three are the Sierra Leone entries. Every ingredient list on this page is complete, with quantities, and free to read.
Groundnut soup is the quickest at 85 minutes. Cassava leaves is the longest at 155 minutes, most of it unattended. The median is 130 minutes — a weekend dish rather than a weeknight one.
Groundnut soup is rated easy — start there. The full method is on its recipe page, step by step, free to read.
Sierra Leone is part of West African.
Countries close to Sierra Leone on the globe — and close on the plate.
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