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Sierra Leone

Cassava leaf stews, groundnut soups and smoky jollof over rice.

Iconic recipes

Sierra Leone's beloved national stew — finely pounded cassava leaves slow-cooked with palm oil, smoked fish and meat into a deep, savoury green.

Sweet potato greens simmered low with palm oil, smoked fish and beef — earthier and slightly sweeter than its cassava-leaf cousin.

A silky, fiery peanut stew thickened with fresh tomato and chili, finished with tender chicken or beef and ladled over rice.

Salone-style jollof: parboiled rice cooked in a deeply spiced pepper base until the bottom catches just enough to perfume every grain with smoke.