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Sierra Leone; officially: the Republic of Sierra Leone whose name is aopted from the Portuguese name for the country: Serra Leoa (literally 'Lion Mountains') gained independence from Britain on April 27th, 1961. The capital Freetown was founded in 1787 by the Sierra Leone Company as a home for enslaved Africans who had fought for the British in the American Revolutionary War. In 1808, Freetown became a British Crown Colony, and in 1896, the interior of the country became a British Protectorate. From 1991 to 2002, Sierra Leone suffered greatly under the devastating effects of rebel activities, which were stopped by UN and British forces disarming 17,000 militia and rebels. Sierra Leone has been at peace since 2002. The population of Sierra Leone comprises about sixteen ethnic groups; each with its own language and costume, the two largest of these being the Mende, and Temne, each comprises 30% of the population. The Mende predominate in the Southern Province, and in Kailahun District in the Eastern Province; the Temne likewise predominate in the Northern Province. The third largest ethnic group is the Limba, representing about 9.5% of the population. Like the Temne, the Limba primarily live in the Northern Province. The fourth largest ethnic group is the Kono, comprises 7.8% of the population. The Kono are mostly found in the diamond-rich Kono District in the Eastern Province. The Krio (descendants of freed slaves from the West Indies, North America, and Britain landed in Freetown between 1787 and about 1855) make up 3% of the population but their language is widely spoken throughout the Country. Most Krios live in Freetown, the nation's capital. 60% of the Sierra Leonian population are Muslim; 30% are Christian whilst 10% adhere to their native religions and faiths. Sierra Leone is a coastal country with numerous rivers. As such fish is an important part of the diet, as are native carbohydrate sources such as cassava, yams, plantains, bananas, red palm oil and peanuts. Citrus fruit are grown in plantations and are an important part of the diet. The staple of the Sierra Leonean meals is rice, which is mostly combined with light or thick soups, stews or various kinds of meat. A typical stew includes dried fish, meat, vegetables, chillies and greens. Locally produced cocoa is often used in the country's desserts and drinks. |
The alphabetical list of recipes from Sierra Leone follows (limited to 100 recipes per page). There are 9 recipes in total:
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Many cooks are apprehensive about baking, thinking it to be an extremely laborious and involved process. Following a complicated recipe and ensuring that everything is 'just so'. In fact, the basic sponge cake recipe is a very simple one and this article takes you through some of the rules and pitfalls of baking and gives you two sponge cake recipes to try. Follow this guide and they will come out perfectly every time.
Humans have been making cheeses as long as they have been farming and cheeses represent a versatile and useful storage food available in a staggering array of variants. Learn a little about cheese and discover two classic cheese-based recipes.
The egg is one of nature's finest storage foods, packed with protein and fats. Chickens have been domesticated several times throughout human history and they are mankind's commonest domesticated animal, raised for meat and eggs. Here you will learn a little about eggs, why they are important in cookery and how they have been used throughout the ages.
A crockpot (also known as a slow cooker) can be an excellent means of cooking proper meals slowly for a long time. It allows you to make the most of poor cuts of meat and lets you cook your food over night or slowly throughout the day whilst you are at work. There are lots of recipes for crockpot meals on the internet, but you can adjuist pretty much any recipe for a stew or braising dish to the crockpot. This article shows you how to do this using a classic Turkish lamb and onion stew as an example.
'Thai Food' by David Thompson is one of those rare 'must have' culinary books that presents the culture and history of Thailan from a food perspective. This well-written book presents over 300 recipes covering all aspects of Thai cuisine and represents the most comprehensive collection and examination of Thai Food printed in the English Language.
Lamb is one of the sweetest an most versatile of the red meats. Typically it is very tender and lends itself to a whole range of cooking methods. Here you are presented with two classic lamb-based recipes.
When you examine the history of drinks, what you see is the attempt by human civilizations to render drinking water safe. This article gives an introduction to the ways various civilizations have chosen to make water safe to drink as well as providing two recipes for a fruit juice drink and a spice infusion of lemongrass.
An ice cream is a cold dessert made, at the most basic level, with cream and flavourings and which is whipped to incorporate air into the mix both before and during the freezing process. However, Italian ice creams (gelati) have more flavour and are whipped less so they contain less air and are creamier. French ice creams (glaces) are based on an egg custard and taste rich and creamy. Find out more about these frozen desserts and how to prepare them.
Beef is a very flavoursome meat, as long as it is well matured, but it does have the cachet of being expensive and to be used only as a treat. Partly this is due to the history of beef as a high-status ingredient. Partly it's due to the cost of the better cuts. But you have a whole animal to consider and this article takes you through the history of beef eating and gives you a recipe for both the best and one of the poorer cuts of meat.
Scottish cookery swings from the essential spartan nature of Highland Cookery, where the most is made of scant ingredients, to the richness of the recipes of the East Coast ports and border towns. Despite its reputation as something of a joke (which is, at least partially, deserved) Scottish cookery is alive and vibrant and represents a fusion of good ingredients, old recipes and modern techniques. Here, recipes are provided for a traditional highland meal and this is contrasted with a traditional rich cake.
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