A FOOD TRADITION

Temne cuisine

Temne cuisine is a northern and northwestern Sierra Leonean food tradition associated with Temne communities and connected to broader Upper Guinean cooking patterns. Rice, cassava, yams, plantains, okra, leafy vegetables, palm oil, dried or fresh fish, and groundnuts form a flexible staple base. Typical techniques include pounding tubers, grinding peppers and nuts, frying aromatics, and slowly simmering stews to serve over rice or other starches. Representative dishes include plasas or leaf stew, okra soup, and groundnut stew, alongside rice preparations and grilled or smoked fish. Recipes vary between inland farming areas, riverine settlements, and towns, and are not exclusive to Temne cooks.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.