A FOOD TRADITION
Sierra Leonean Cuisine
Sierra Leonean cuisine centers on rice, cassava, leafy stews, seafood, groundnuts, and West African-style soups and fritters.
Dishes linked to this cuisine
13–24 of 26
Ginger Cake
A sweet baked cake flavored with ginger and typically made from wheat flour, sugar, egg, butter, and sometimes cow milk.
Groundnut Stew
A thick, savory stew combining ground peanuts with tomato, aromatics, vegetables, and commonly a meat or poultry protein.
Jollof Rice
A Ghanaian one-pot rice dish cooked with tomatoes, onions, peppers, oil, aromatics, and often stock or meat.
Kanyah
A compact Liberian sweet made from ground peanuts and toasted rice bound with sugar.
Krain Krain
A Sierra Leonean leafy stew prepared from jute mallow leaves with palm oil, onion, chili, and commonly fish.
Okra Stew
A thick Sierra Leonean stew of sliced okra, tomato, onion, chili, and oil, often enriched with fish or meat.
Oleleh
Oleleh is a savory Liberian steamed bean pudding made primarily from ground black-eyed peas with onion and chilli, traditionally served as a side dish or snack.
Pepper Soup
A hot, aromatic Cameroonian broth prepared with a meat or fish protein and peppery spices.
Plantain Fritters
Mashed or sliced plantain is combined with a fritter batter and fried until crisp and golden.
Plasas
A leafy stew or leaf sauce found in Sierra Leone and The Gambia, prepared with cassava, potato, spinach, or other greens, palm oil, ground peanuts, and commonly meat or fish.
Puff-Puff
Puff-Puff is a Cameroonian yeast-raised wheat dough fritter that is deep-fried until golden and commonly served as a snack.
Rice Balls
Rice Balls are molded cooked rice portions served plain or with regionally varied fillings or accompaniments.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.