Foods of Sierra Leone and Other West African Countries
A Cookbook
by
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Foods of Sierra Leone and other West African Countries is a unique cookbook, chock full of fascinating details and personal stories about the foods of West Africa that will overwhelmingly delight both children and adults. The book exposes the reader to the many delectable and tasty recipes for such regional dishes as joloff rice, groundnut soup, cassava leaf sauce, okra sauce, and also offers vegetarian varieties for many of these dishes. In addition, food lovers will learn how traditional Western vegetables, like spinach, collard green, and Swiss chard, can be cooked using West African recipes. This is generously shared by a native West African, who has cooked and eaten these dishes in the region for more than fifty years.
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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.