Sierra Leone
Rice and leafy plasas, groundnut stew, and fresh Atlantic seafood off the Freetown peninsula beaches.
In Sierra Leone every meal is rice and sauce, and the sauces — plasas — are green and deep and palm-oil rich: cassava leaves or potato leaves pounded fine and stewed with fish or meat, or a thick groundnut stew that's the closest thing to a national dish. Pepper and palm oil run through all of it, and fermented cassava fufu is there to soak it up.
Then there's the coast. The white-sand beaches of the Freetown peninsula land crab, lobster, oysters and snapper daily, grilled fresh with chilli. Snack on rice akara fritters, finish with sweet rice bread, and drink a cold Star beer or a gourd of poyo — the palm wine Krios tap fresh and drink cloudy. Rice, greens, pepper and the sea: that's the whole happy story.
- Cassava leaves (plasas) (ground cassava-leaf stew)
- Groundnut stew (peanut-based meat sauce)
- Jollof rice (spiced tomato one-pot rice)
- Potato leaves (sweet-potato-leaf sauce)
- Fufu (fermented cassava swallow)
- Fresh Atlantic seafood (grilled snapper
- crab
- lobster)
- Poyo (palm wine)