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Sierra Leone has a unified cuisine, with variations in the big cities and on the ocean coast.  The staple food is rice, prepared numerous ways, and topped with a variety of sauces made from some combination of potato leaves, cassava leaves, hot peppers, peanuts, beans, okra, fish, beef, chicken, eggplant, onions, and tomatoes. The stews often include, besides vegetables, meat (including fish) with are quite spicy, due to the seasonings and numerous green vegetables. There are many plants which are simply cooked, like the fried plantains or the root vegetables.

On the coastal areas, fish is usually the main ingredient and it is served with rice – plain or mixtures of rice and vegetables. All through the country, the desserts and sweet meals or drinks include one of the countries famous agricultural product - cocoa.

Snacks are very popular with common ones being - fresh mangoes, oranges, pineapple, or papaya, fried plantains, potato or cassava chunks with pepper sauce, small bags of popcorn or peanuts, bread, roasted corn, or skewers of grilled meat or shrimp. Local bars in some towns and villages will also sell "poyo" the sweet, lightly fermented palm wine tapped from the high tops of palm trees

This introduction has been sourced from the following sites: Please visit them for more information.

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