Foods of Sierra Leone and Other West African Countries

A Cookbook

by Rachel C.J. Massaquoi



Book Details

Language : English
Publication Date : 4/29/2011

Format : Softcover
Dimensions : 8.5x11
Page Count : 168
ISBN : 9781449081546

About the Book

Foods of Sierra Leone and other West African countries is a unique cookbook focusing on West African foods many of which have a global appeal. It is loaded with overwhelming details about these foods as well as interesting personal food stories that will delight children and adults alike. In addition, the book exposes the reader to many delectably tasty recipes for dishes like joloff rice, various soups and stews, the fascinating groundnut soups and stews, the delicious cassava leaf sauce, okra sauces, beans sauces, other mixed sauces and many more including vegetarian variations of some of the sauces. Food lovers will learn how traditionally Western vegetables like spinach, collard green, swiss chard and many others can be cooked using West African recipes. All these are lavishly presented by a West African national who was born and brought up in the region, and has lived in the region cooking and eating these foods for more than 50 years.

About the Author

Rachel Massaquoi was born and raised in the rural areas of Sierra Leone. Growing up in a large traditional family, where cooking was one of the main responsibilities of the women in the household, she developed an early interest in this art. By watching her mother and several female relatives skillfully prepare meals, she keenly learned the traditional methods of cooking Sierra Leonean foods. As an adult, she travelled throughout the region, often teaming up with other women, and discovered how to cook other West African foods. In the United Kingdom, the United States, Kenya, and Canada, she perfected – after many trials and tastings – the use of West African recipes to prepare non-traditional West African vegetables, like spinach, collard green, and Swiss chard.