Sierra Leone is the home of many original dishes, such as cassava bread, groundnut stew (recipe included below), fufu, benny cake, okra stew, yebe, etc. Rice is the most eaten food in Sierra Leone. They typically eat it at least twice a day, and it’s popularity is demonstrated by their common saying: “If I haven’t had my rice, I haven’t eaten today!” Rice is most often prepared in stews and soups. Sierra Leoneans grow many products, including coffee, rice, cocoa, coconut palms, and citrus fruits.
Below is a common Sierra Leonean recipe.
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Groundnut Stew
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Koso Weller
Reprinted from the Wisconsin State Journal
Reprinted from the Wisconsin State Journal
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1 pound stewing meat
2 large tomatoes, diced
1/2 cup oil
1/4 cup groundnut paste (peanut butter)
1/2 tsp. "Mrs. Dash" seasoning
1 large onion, chopped or sliced
1 large pepper, finely chopped
1/2 tsp. cayenne pepper, optional
salt to taste
1 pound stewing meat
2 large tomatoes, diced
1/2 cup oil
1/4 cup groundnut paste (peanut butter)
1/2 tsp. "Mrs. Dash" seasoning
1 large onion, chopped or sliced
1 large pepper, finely chopped
1/2 tsp. cayenne pepper, optional
salt to taste
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Season meat with Mrs. Dash. Let it absorb
for three hours. Brown meat in oil. Add some water and simmer until tender.
Remove and set aside. In the same oil, sauté pepper and onions. Add tomatoes
and stir briskly. Mix groundnut paste with 1/2 cup water to form a thin paste
and add to stew. Stir, add meat, salt to taste and let simmer 15 minutes over
low heat. Serve with rice, boiled yam, cassava and green vegetable.
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