Sierra Leone Archives - International Cuisine

Grilled Oysters A Sierra Leone Specialty

October 17, 2019 By Darlene at International Cuisine

Grilled oysters are a Sierra Leone specialty. Oysters are abundant on the swampy marshland that lines the coast. It is an important way for locals, especially woman, to earn a living. In some places in Sierra Leone like on Banana Island, you can actually rent some equipment and harvest your own.

Oysters can be enjoyed many ways and there are numerous recipes for them. I almost always eat them raw on the half shell whenever I get the chance. To be honest, I had only had a grilled oyster once before, and I have fallen in love. It is the perfect remedy for those too squeamish to try them raw. Seriously so easy and amazing with just a squeeze of lime.

These are so super easy and actually easier than shucking them when raw. When you put the oysters on the grill, they open themselves, who knew? You wan to set you grill to a medium heat and put the round part down.

Suddenly you will start to hear a little popping noise as they start to open. You want to take them off the grill once that happens so you can keep the brine with the oyster in the shell. I set them in my deviled egg plate which worked out perfect. You simply pop off the lid and gently loosen the oyster from the shell with a knife. You then squeeze fresh lime and you have yourself a heavenly bite. I seriously hope you try these grilled oysters. .

I was able to find fresh live oysters at my local Asian market. I think it is imperative you get the freshest possible. Perhaps maybe harvesting them yourself in Sierra Leone.

Sierra Leone is not on most lists of tourist destinations. They have suffered through a tragic civil war and I believe they are moving in a very good direction and wish them nothing but the best. Soon the world will learn of their beautiful beaches and abundant seafood.

If you would like to learn more about this little West African country, be sure to check out “Our Journey to Sierra Leone”. There you can also find more authentic recipes like a lovely ginger beer that goes perfectly with the grilled oysters.

Craving even more? Be sure to join the culinary and cultural journey around the world so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

a plateful of freshly grilled oysters with squeezed lime

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5 from 3 votes

Grilled Oysters Sierra Leone Style

Grilled Oysters are absolutely delicious, and so easy, just grill and top with a squeeze of lime

Course Appetizer

Cuisine Sierra Leone, West African

Prep Time 5 minutes

Cook Time 6 minutes

Total Time 11 minutes

Servings

Calories 12kcal

Author Darlene at International Cuisine

Ingredients

12 oysters fresh
2 limes

Instructions

Rinse off the oysters and fire up your grill to medium heat
Set the oysters with the round side down on the grill and as soon as you hear them to start popping open, remove them from the grill. Take care when you remove them to keep the natural liquid/ brine inside the shell, tongs work great for this. I then set them on a deviled egg tray and it worked perfect.
Remove the tops of the oysters and with a sharp knife gently loosen the grilled oyster from the shell.
Squeeze fresh lime juice over the oysters and dive in!

Nutrition

Cassava Leaf Stew with Rice from Sierra Leone

October 17, 2019 By Darlene at International Cuisine

Cassava leaf stew goes by several different names like saka saka, pondu, palava and mpondu. It is always served over steamed rice and is considered to be the national dish of Sierra Leone. Cassava leaf stew is also extremely popular in other West African countries as well.

This version is made with beef and smoked fish but there are numerous versions with chicken and just fish and completely vegetarian. I loved this recipe as it was well rounded and a delight for the palate. It is also very filling. It has eggplant in it as well. I used my vitamix blender to make this recipe, easy-peasy. In Sierra Leone they would use a mortar and pestle called a mata wodo.

Rice is a staple ingredient in Sierra Leone and they have a saying “if you haven’t eaten rice today, you haven’t eaten”. It just proves how important it is in the cuisine. This dish along with other stews are typically served on a large platter and served communally. After a hand washing, you would sit down and using only your right hand make a ball with the rice and make an indentation with your thumb. This basically turns the rice into a spoon to sop up the delicious cassava leaf stew.

Cassava leaf may be difficult to find, I found it in my local Asian store in the freezer section it should be minced or ground. Here is an amazon link if you would like to try the real thing. You could substitute spinach however it is really nothing like the real thing.

If you would like to learn more about Sierra Leone be sure to check out “Our Journey to Sierra Leone”. There you will also find more authentic Sierra Leone recipes like ginger beer and grilled oysters.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

A platter of cassava leaf stew over rice.

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4.24 from 17 votes

Cassava Leaf Stew/Sauce a recipe from Sierra Leone

Cassava leaf stew is considered to be the national dish of Sierra Leone

Course Main Dish

Cuisine Sierra Leone

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings

Calories 429kcal

Author Darlene at International Cuisine

Ingredients

1 lb. beef boneless cut into bite sized cubes
1 Tablespoon oil
2 onions peeled and roughly chopped divided
2 stock cubes divided Maggi
3 cups of water divided
2 medium eggplants peeled and roughly chopped
3 Tablespoons dried smoked fish flakes or 3 tbsp crayfish powder
Scotch bonnet or other chilli to your heat tolerance
5 Tablespoon peanut butter smooth
3/4 cup palm oil
1 lb. pounded cassava leaves
salt and pepper to taste

Instructions

Add the beef, 1 Tablespoon of onion, a quarter of the maggi stock cube, oil, 1/3 cup of water and a pinch of salt to a pot, mix well, bring to the boil and reduce to a simmer for about 25 mins until the beef is cooked through.
Reserve both the beef and the cooking liquid.
While the beef is cooking add the eggplant, the remaining onion, fish flakes, chili and 2/3 cups of water into a high-powered blender and blend into a puree.
Transfer the puree into a pot, add the remaining maggi stock cubes and water, peanut butter, and palm oil.
Mix well and over high heat bring to the boil and then reduce to a simmer for 30 mins stirring occasionally.
Then stir in the cassava leaves, and beef liquid, bring the boil and simmer for about 30 mins.
10 mins before the cassava leaves are done add in the beef, season well with any needed salt and pepper and cook till done.
Serve over steaming rice.

Nutrition

Ginger Cake from Sierra Leone

October 17, 2019 By Darlene at International Cuisine

Ginger Cake is common street food in Sierra Leone typically enjoyed as a snack. We had it as dessert for our International cuisine meal and it was excellent. Ginger is a common ingredient in Sierra Leone often grown in their subsistence gardens. This recipe calls for fresh and ground ginger.

Ginger cake is just one of the street cakes you will find in Sierra Leone. There are many sweet cakes that are popular like banana fritters, benni cakes which are made with sesame seeds, or ground nut cakes. There is one that is called king or kill driver. The story goes that it is so sweet and heavy that if a driver eats it they will fall into a sugar coma and crash the car.

You will find these street vendors carrying the cakes in plastic tubs on their heads.

Did you know that Sierra Leone was originally established to be a safe haven for freed slaves? This is why it’s capital city is called Freeport.

If you would like more authentic recipes from Sierra Leone to enjoy your ginger cake with, then please check out “Our Journey to Sierra Leone”. There you will find an authentic Cassava leaf stew recipe as well as a ginger beer to wash it down. You will also learn a bit about this West African country.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

A ginger cake topped with confectioners sugar cooling on a baking rack

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4.8 from 5 votes

Ginger Cake from Sierra Leone

A delicious cake recipe that is often enjoyed as a street food there.

Course Dessert

Cuisine Sierra Leone

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Servings

Calories 602kcal

Author Darlene at International Cuisine

Ingredients

2 1/2 cups flour all-purpose
2 Tablespoons ginger root grated
2 sticks unsalted butter
3 large eggs
1 cup whole milk
1 cup white sugar
1 cup brown sugar
1 teaspoon vanilla extract
2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 Tablespoons confectioners sugar

Instructions

Grease and flour two bread loaf pans.
Preheat oven to 350 degrees Fahrenheit
In large bowl hand mix flour, baking powder, ground ginger, cinnamon and salt.
In another large bowl, cream butter and sugars until light and fluffy with a mixer.
Add in eggs, one at time, the grated ginger root and vanilla into the butter mixture.
Add the milk, mix in the flour mixture until incorporated.
Pour 1/2 the batter into a prepared pan and repeat with the other half.
Bake 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let cool in pan for 10 minutes, and then turn out onto a serving plate.
Dust with confectioners' sugar before serving

Nutrition

Ginger Beer A recipe from Sierra Leone

October 17, 2019 By Darlene at International Cuisine

Ginger beer is a staple drink in Sierra Leone, as it is in all of West Africa. Ginger is often grown in their subsistence gardens. Ginger has been around for centuries dating back to 500 b.c. It is widely known for its medicinal properties. It has been used for digestive issues, nausea, to calm coughs. It is known for its anti-inflammatory properties and even used to prevent cancer. Ginger beer has a wonderful spiciness to it that makes a lovely drink.

Ginger Beer is a nonalcoholic drink. It is different from ginger ale as it has a much spicier ginger flavor. It is really easy to make if you have a blender. In Africa, you will see women pounding on ginger using a mortar and pestle to make the ginger beer without appliances. It is flavored with sugar and lime and could easily be made plant paradox compliant using a substitute sugar like stevia and sparkling mineral water.

Did you know that Sierra Leone is known for its abundant seafood along its Atlantic Coast? It has a marshy wetland along the coast that is perfect for harvesting oysters which we enjoyed grilled with this ginger beer.

Please note that when you let the ginger beer rest, the thick ginger paste will settle at the bottom of your jar. It is up to you whether you want to shake it up for more heat or not. I found the flavor excellent and plenty spicy without doing that.

If you would like more authentic recipes from Sierra Leone to enjoy your ginger beer with, then please check out “Our Journey to Sierra Leone”. There you will find an authentic Cassava leaf stew recipe as well as a ginger cake for dessert.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

A glass of Sierra Leone Ginger beer surrounded by the ingredients.

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3.67 from 6 votes

Ginger Beer from Sierra Leone

A spicy and healthful drink made from ginger.

Course Drink

Cuisine Sierra Leone, West African

Prep Time 10 minutes

Refrigeration time 1 hour

Total Time 1 hour 10 minutes

Servings

Calories 95kcal

Author Darlene at International Cuisine

Ingredients

6 ozs ginger root peeled
2 quarts water hot
3/4 cups Sugar
2 limes juice of
2 cloves optional

Instructions

Peel and cut the ginger into pieces
Add about 1/2 cup of water into the blender with the ginger and blend into a thick paste.
Put the ginger paste into a glass bowl and top with hot water.
Add in the sugar, lime and cloves if using.
Pour this mixture through a sieve or cheese cloth into jars or bottles and place in the refrigerator for at least an hour or longer. Enjoy cold and you can choose if you want to add the hotter, settled ginger at the bottom for a spicier affair.

Nutrition