🍽️ Cuisine
Sierra Leone, the "Lion Mountain," possesses a cuisine as rich and layered as its history. The Krio people of Freetown—descendants of freed slaves from Britain, America, and the Caribbean—brought cooking traditions from across the Atlantic, blending them with indigenous Temne and Mende foodways. The result is unique: cassava leaves cooked with palm oil and fish, groundnut soups thickened with egusi seeds, and the beloved plasas (leafy green stews) that define home cooking. Rice is sacred here—Sierra Leone has its own indigenous varieties, and "chop" (food) without rice isn't considered a real meal. The coastline provides bountiful seafood, while the interior forests yield wild foods that continue to shape the national palate.
Plasas
The quintessential Sierra Leonean dish, plasas is a rich stew of leafy greens—usually cassava leaves or potato leaves—cooked with palm oil, dried fish, and meat. The leaves simmer for hours until silky, creating a deeply savory sauce that's poured over rice. Every family has their secret recipe.
Ingredients: 500g cassava leaves or potato leaves (finely ground), 150g smoked fish (deboned), 200g beef or chicken (cubed), 60ml palm oil, 1 large onion (chopped), 2 Maggi cubes, 100g egusi (ground melon seeds) or ground crayfish, 500ml water, 1 Scotch bonnet pepper, 5ml salt.
Preparation: If using frozen cassava leaves, thaw completely. The leaves should be finely ground—if not, pulse in a food processor. Boil the meat in salted water until tender, about 30 minutes. Reserve the cooking liquid. Heat palm oil in a large pot. Add onion and fry until golden. Add the ground egusi and stir for 2 minutes. Add the cassava leaves, stirring to coat with the oil. Pour in the reserved meat stock and additional water. Add the cooked meat, smoked fish (broken into chunks), Maggi cubes, and whole Scotch bonnet. Simmer on low heat for 1-2 hours, stirring occasionally. Add more water if it becomes too thick. The plasas is ready when the leaves are completely tender and the sauce is rich and thick. Serve over white rice.
💡 Plasas tastes even better the next day—make a big batch and let the flavors develop overnight.
Groundnut Soup
A beloved comfort food across Sierra Leone, this rich peanut soup is made with chicken or fish swimming in a creamy, spiced groundnut sauce. The soup is hearty enough to be a main course, traditionally served with fufu or rice. It's the dish Sierra Leoneans abroad miss most.
Ingredients: 400g chicken pieces or whole fish, 150g natural peanut butter, 2 medium tomatoes (blended), 1 large onion (chopped), 30ml vegetable oil, 500ml chicken stock or water, 1 tablespoon tomato paste, 1 Scotch bonnet pepper (whole), 2 Maggi cubes, Okra, cut into rounds (optional), Salt to taste.
Preparation: Season chicken with salt and one crumbled Maggi cube. Let marinate for 30 minutes. Heat oil in a pot and brown the chicken on all sides. Remove and set aside. Sauté onion in the same oil until soft. Add tomato paste and blended tomatoes, cooking until reduced. Whisk peanut butter with stock until smooth. Add to the pot along with remaining Maggi cube and Scotch bonnet. Return chicken to the pot. Simmer for 40-50 minutes until chicken is tender and sauce has thickened. Add okra in the last 10 minutes if using—it adds thickness and a slight tang. Adjust seasoning. The soup should be creamy and rich, with oil glistening on top. Serve with rice or fufu.
💡 The soup thickens as it cools—add hot water to adjust consistency when reheating.
Binch Akara
These crispy black-eyed pea fritters are Sierra Leone's favorite street food, sold by vendors in markets and on street corners throughout the country. Light, fluffy inside and golden-crisp outside, they're eaten for breakfast, as snacks, or alongside main dishes.
Ingredients: 200g dried black-eyed peas, 1 small onion (roughly chopped), 1 Scotch bonnet pepper (seeded for less heat), 5ml salt, Water as needed, Vegetable oil for deep frying.
Preparation: Soak black-eyed peas overnight, or for at least 8 hours. Drain and rub vigorously between your hands to remove the skins. Rinse—the skins will float away. Blend the skinned peas with onion, Scotch bonnet, salt, and just enough water to make a thick, smooth paste. The batter should be airy and hold its shape. Use a wooden spoon or whisk, beat the batter vigorously for 5 minutes to incorporate air—this is essential for fluffy akara. Heat oil to 175°C in a deep pot. Test with a small drop of batter—it should sizzle and float immediately. Use two spoons, drop rounded tablespoons of batter into the hot oil. Don't overcrowd the pot. Fry for 4-5 minutes, turning once, until deep golden brown all over. The akara should puff up and become very light. Drain on paper towels and serve immediately while hot and crispy.
💡 Removing the skins is crucial—it's tedious but makes the difference between good akara and great akara. The fritters should be impossibly light.
