3 dishes people actually cook in Sierra Leone: what they are, how long they take, and what you need to buy.
The dart landed on Sierra Leone. Drag to spin the planet.
A delicious and nutritious Sierra Leonean delight!
A rich and hearty peanut soup bursting with flavor.
A flavorful one-pot dish bursting with spices!
The three dishes from Sierra Leone documented in Copper are Cassava leaves, Groundnut soup and Jollof rice. Garlic and onion 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 19 different ingredients.
The three recipes need 19 ingredients between them, of which 2 are shared by more than one dish. Copper's atlas covers 588 dishes from 196 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 45 minutes. Cassava leaves is the longest at 60 minutes. The median is 60 minutes — a weekend dish rather than a weeknight one.
None of the dishes from Sierra Leone here is rated easy, but every one has the full method written out step by step, free to read. Groundnut soup is the shortest way in.