World Specialties: Flavors of Freetown

In Sierra Leone's bustling capital, the story of Freetown is best told through its food.

From spicy stews to fresh Atlantic seafood, Freetown's cuisine is a testament to how the community thrives amid hardship.

Freetown cuisine reflects the unique identity of a city built by freed slaves and influenced by Creole, indigenous and colonial cultures.

The Krio people – descendants of returnees from the Americas and Caribbean – brought with them slow-cooking and smoking techniques, while local tribes contributed indigenous ingredients such as cassava and palm oil.

Freetown’s streets come alive early in the morning with the crisp sound of akara (bean cakes) frying in palm oil and the smoky aroma of suya (spiced grilled meat) skewers. Akara is made from mashed black beans, fried until golden brown, crispy on the outside and soft on the inside. Served with a spicy chilli sauce, this is the ideal breakfast for the busy person.

Suya are thin slices of beef or chicken marinated in peanuts, chilies and spices, grilled over charcoal. For those with a sweet tooth, puff-puffs and plantain chips are perfect choices. These dishes prove that the essence of Freetown cuisine lies in simplicity.

With the Atlantic Ocean right on its doorstep, Freetown’s seafood is unbeatable. At the outdoor grills on Lumley Beach, fishermen haul in barracuda, snapper and lobster every day. The barracuda is marinated in chilli and lime, grilled on coconut husks until fragrant, and served with jollof rice, made with rice, tomatoes, chilli, onions, spices and sometimes other vegetables and meat and seafood in a single pot.

Of particular note is palaver sauce – a rich stew made from cassava leaves or spinach, often with fish or shrimp. Its name comes from the “palaver” (argument) when family members fight over the last piece.

It’s impossible to talk about Freetown cuisine without mentioning cassava and palm oil – the cornerstone ingredients. A slow-cooked cassava leaf stew with peanuts, meat and bitter eggplant is the unofficial national dish of Sierra Leone.

Palm oil rice is rice cooked with red palm oil, onions, tomatoes and smoked fish. Its rich flavor and vibrant colors make it unforgettable. Once considered “poor man’s food,” these ingredients have now been elevated by chefs to become a source of pride for Freetown.

Source: https://hanoimoi.vn/dac-san-the-gioi-huong-vi-freetown-705680.html