SIERRA LEONE

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[Natasha]

SIERRA LEONE

Sierra Leone, officially the Republic of Sierra Leone, is a country in West Africa. It is bordered by Guinea in the north and east, Liberia in the southeast, and the Atlantic Ocean in the southwest and west. Sierra Leone covers a total area of 71,740 sq km (27,699 sq mi) and has a tropical climate, with a diverse environment ranging from savannah to rainforests. Freetown is the capital, seat of government, and largest city.

Sierra Leone was first inhabited by the Sherbro, Temne and Limba peoples, and later the Mende, who knew the country as Romarong. In 1462, it was visited by the Portuguese explorer Pedro da Cintra, who gave it its current designation, meaning 'Lion Mountains'. Sierra Leone became an important centre of the transatlantic slave trade, until 1787 when Freetown was founded by the Sierra Leone Company as a home for formerly enslaved African Americans and West Indians. In 1808, Freetown became a British Crown Colony, and in 1896, the interior of the country became a British Protectorate; in 1961, the two combined and gained independence. Political instability over the following decades eventually led to the Sierra Leone Civil War,which began in 1991 and was resolved with the assistance of the United Nations in 2002. Since then, almost 72,500 former combatants have disarmed and the country has reestablished a functioning democracy. The Special Court for Sierra Leone was set up in 2002 to deal with war crimes and crimes against humanity committed since 1996.

Sierra Leone is the lowest ranked country on the Human Development Index and seventh lowest on the Human Poverty Index, suffering from endemic corruption, suppression of the press and the HIV/AIDS pandemic.

Rich in minerals, Sierra Leone has relied on mining, especially diamonds, for its economic base.Mineral exports remain the main foreign currency earner. Sierra Leone is a major producer of gem-quality diamonds. Though rich in diamonds, it has historically struggled to manage their exploitation and export. Annual production estimates range between $250-300 million. Some of that is smuggled, where it is possibly used for money laundering or financing illicit activities. But formal exports have dramatically improved since the civil war. Efforts to improve the management of exports have had some success. In October 2000, a UN-approved certification system for exporting diamonds from the country was put in place and led to a dramatic increase in legal exports. In 2001, the government created a mining community development fund, which returns a portion of diamond export taxes to diamond mining communities. The fund was created to raise local communities' stake in the legal diamond trade.

Sierra Leone has one of the world's largest deposits of rutile, a titanium ore used as paint pigment and welding rod coatings. Sierra Rutile Limited, owned by a consortium of United States and European investors, began commercial mining operations near the city of Bonthe, in the Southern Province, in early 1979. It was then the largest non-petroleum US investment in West Africa. The export of 88,000 tons realized $75 million in export earnings in 1990. In 1990, the company and the government made a new agreement on the terms of the company's concession in Sierra Leone. Rutile and bauxite mining operations were suspended when rebels invaded the mining sites in 1995, but exports resumed in 2005.

The population of Sierra Leone is comprised of 15 ethnic groups, each with its own language and costume. The two largest are the Mende and Temne, each making up 30% of the population. The Mende predominate in the Southern Province and in Kailahun District in the Eastern Province; the Temne in the Northern Province. The Limba represent about 9.6% and live mostly in the Northern Province like their allies the Temne. The Kono make up about 8.5%, and live mostly in the Eastern Province, particularly in the diamond-rich Kono District. The Krio make up 3.9% and live mostly in the capital city of Freetown and its surrounding suburbs. The Krio are descendants of freed slaves from the West Indies, The United States, and Britain which landed in Freetown between 1787 and about 1885. Other minority ethnic groups are the Mandingo, Sherbro, Kissi, Kuranko, Loko, Fula, Susu, Yalunka, Vai and the Sierra Leonean-Lebanese (descendants of Lebanese who settled here in the late 19th century).

Although English is the official language spoken at schools and government administration, Krio (language derived from English and several African languages and is native to the Sierra Leone Krio people) is the lingua franca. It unites all the different ethnic groups, especially in their trade and interaction with each other.
http://en.wikipedia.org/wiki/Sierra_Leone

[Natasha]

Amnesty International Report 2007: Sierra Leone

Attachment (Word Document 3 pages): Amnesty International Report 2007: Sierra Leone
http://www.amnesty.org/

[Natasha]

Mt Bintumani

Loma Mansa, as Sierra Leone's highest peak is also known, rises 1945m (6380ft). In clear weather, views from the summit are excellent. The Loma Mountains Forest Reserve protects the highland rainforest covering the lower slopes. There are several species of monkey here and you have a fair chance of seeing elephants and bongos as you approach the mountain.

In the rivers, you may be lucky enough to see pygmy hippopotamuses, dwarf crocodiles and rufous fishing-owls; all endangered species. Above 1500m (4920ft) the forest gives way to grassland where you can spot baboons, wart hogs, duikers, porcupines and even buffaloes.

The most scenic and wildlife-rich approach to the summit is from the west, either from Kabala via Koinadugu and Firawa or more commonly from Yifin village (from where it's at least a four-day walk), east of the dirt road between Kabala and Bumbuna. The western route from Kurubonla, north of Kono, can be done in two days if you move fast.

http://www.lonelyplanet.com/worldguide/sierra-leone/sights/106002?list=true

[Natasha]

West African Lemony Chicken and Okra Soup

Serves 4 to 6

Ingredients:

1 large broiler chicken, cut into pieces   
½ teaspoon cayenne pepper
Juice from 2 large lemons   
2 teaspoons salt
6 cups chicken broth or water   
½ cup uncooked long-grain rice
3 tomatoes, peeled and chopped   
¼ teaspoon pepper and 1 teaspoon ground turmeric
1 can tomato paste   
2 cups sliced okra, fresh or frozen*
1 large onion, peeled, chopped and browned in a little oil


•Rub pieces of chicken with juice from lemons. You can remove skin from the pieces if you prefer less fat. Put the pieces in a covered container in the refrigerator to marinate for no more than 30 minutes.

•While chicken is marinating, saute the onion in a little oil to make the flavor milder. Set aside.

•Remove the chicken from the refrigerator. Place the chicken in a large kettle with the chicken broth or water. Bring to a boil, then lower the heat and cook slowly, covered, for 12 minutes.

•Add onions, tomatoes, tomato paste, rice, spices and salt and pepper. Cook for 30 minutes, until the chicken and rice are tender.

(*An okra note - if you have never cooked with okra, you are in for a new experience. Most recipes, especially West African ones, would call for the okra to be added at this point, as it serves as an excellent thickener for the stew. Some people would prefer to add it at the next step because okra can have a somewhat slimy texture after it stews, although it is usually not too apparent in a dish like this. So add either add it with everything else, or add it in the next step when you return the chicken to the pot. On a linguistic/historical note, the word gumbo, which in the U.S. is a wonderful African inspired creole dish often associated with Louisiana and containing okra, comes from the Angolan word ngombo, meaning okra. The Twi people of Ghana call okra nkuruman)


•Remove chicken pieces and debone as soon as they are cool enough to handle. Return the chicken to the kettle (along with the sliced okra if you waited) and stir until everything is well mixed (and the okra is tender). Serve over additional rice, with some fresh fruit for dessert.

http://www.elca.org/countrypackets/sierra-leone/recipe.html

[Natasha]

Banana Pancakes

Ingredients

3 ripe bananas, mashed
220g rice flour
2 tbsp sugar
1 tsp baking powder
1/2 tsp nutmeg
1/2 tsp salt
1 tsp groundnut oil
1 medium egg, beaten water


Mix the banana with all the dry ingredients in a bowl. Add the remaining ingredients and mix thoroughly. Finally add enough water to make a thick batter.

Add a little butter to a hot frying pan and add a ladle of the batter. Tip the pan to cover with the pancake mix and fry until the pancake sets on one side. Turn over and cook on the other side. Set aside in a warm oven and continue until all the batter has been cooked.


http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-banana-pancakes&PHPSESSID=9bf98685df4f15b6c12ff17fcea0fa99

[Natasha]

Prawn Palava

Origin: Sierra Leone 

Ingredients

2 tbsp oil
1 medium onion, finely chopped
210g plum tomatoes, finely chopped
2 tbsp peanut butter
560ml water
sprig of thyme
1 scotch bonnet chilli, finely chopped
450g spinach, washed and finely chopped
1 fillet smoked fish
450g prawns
salt and black pepper to taste

Place the oil in a heavy-botomed pan and when hot add the onions and tomatoes. Cook on high heat, stirring frequently, for 5 minutes. Reduce the heat to a simmer and add the peanut butter, ensuring it's completely combined into the sauce. Add half the water at this stage. Stir well and allow to simmer for about 9 minutes, stirring frequently.

Add the remaining water, along with the thyme, chilli, salt and pepper. Add the spinach, stir into the sauce and allow to simmer for 20 minutes. Flake the smoked fish and add at this point, along with the prawns. Stir in and cook for a further 10 minutes.

Serve with boiled yams and rice.

http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-prawn-palva&PHPSESSID=9bf98685df4f15b6c12ff17fcea0fa99

[Natasha]

Red Palm Stew
Origin: Sierra Leone   

Ingredients
1.4kg chicken, cubed
450g beef, cubed
120ml red palm oil (or 120ml groundnut oil + 1 tbsp paprika)
2 medium onions, finely chopped
4 scotch bonnet chillies, finely chopped
1 tsp salt
1/2 tsp black pepper
1/2 tsp mint
1/2 tsp thyme
1/2 tsp Patminger (use lemongrass as a replacement)
8 large, ripe, tomatoes, chopped
250ml beef stock

Brown the meats in the red palm oil (or a mix of peanut oil and paprika) in a large pan then lower the heat and allow to simmer for 10 minutes. Add the onion and chillies and fry for five minutes. Add the tomatoes and cook until they begin to soften (about 5 minutes). Then add the remaining ingredients, bring to the boil then reduce to a simmer, cover and cook for 30 minutes.

Serve on a bed of rice.

http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-red-palm-stew&PHPSESSID=9bf98685df4f15b6c12ff17fcea0fa99   

[Natasha]

Kanyah
Origin: Sierra Leone     

Kanyah (also known as Kanya) is a sweet snack from Sierra Leone that's simple to make.

Ingredients

200g peanuts, shelled and roasted
200g rice flour
100g sugar

Using a pestle and mortar or a heavy rolling pin break the peanuts into pieces (do not render them to a powder or a paste). Place the rice flour in a dry non-stick frying pan and heat gently, stirring continuously until it browns slightly.

Combine the peanuts and rice together and grind together until they form a powder then add the sugar and mix well. Using your hands form the mixture into cubes or pyramids, or press into a pan and then cut into squares.

You can serve this immediately as a snack or your can store for several days in an air-tight container.

http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-kanyah&PHPSESSID=9bf98685df4f15b6c12ff17fcea0fa99

[Natasha]

Plasas
Origin: Sierra Leone 

Plasas is a stew of greens, meat and fish most commonly found in Sierra Leone and The Gambia where it is effectively the local version of Palaver Sauce.     


Ingredients

300ml Palm oil
1.2kg chicken cut into serving-sized pieces
450g stewing beef, cut into bite-sized pieces
1/2 tsp ground ginger
tomatoes, chopped
2 onions, chopped
1 hot chilli, finely chopped
2 Maggi, or bouillon, cubes
900g shredded greens (sweet potato greens, cassava leaves, collard greens, kale, turnip greens)
6 okra, sliced
2 dried smoked fish, washed and flaked into pieces
200g dried prawns
100g ground egusi (or pumpkin) seeds
salt, black pepper, cayenne pepper and baking soda, to taste

Heat the oil in a large pot and cook the meat in this for a few minutes. Add the chillies, onions, bouillon cubes and some 450ml water. Bring to a boil then reduce to a simmer. Add the greens at this stage, season with the cayenne pepper, salt and baking soda then cover the pot and cook until tender (spinach will cook in 20 minutes, the other greens may take up to 35 minutes).

When the greens are done add the dried fish and dried prawns. Meanwhile combine the or egusi seeds (or pumpkin seeds [you can also substitiute peanut butter]) with hot water and stir until smooth before adding to the greens and meat. Allow the mixture to simmer for ten minutes more so that the stock thickens.

Serve with FuFu or on a bed of rice.

http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-plasas&PHPSESSID=9bf98685df4f15b6c12ff17fcea0fa99

[Natasha]

Grannat Chop
Origin: Sierra Leone   

Ingredients

1.4kg chicken, cut into large pieces
3 tbsp olive oil
3 medium onions, chopped
6 scotch bonnet chillies, chopped
8 ripe tomatoes, chopped
450ml chicken stock
240ml peanut butter
1 can tomato purée
1 tsp salt
1 tsp black pepper
1/2 tsp thyme
6 medium eggs, hard-boiled
50g parsley, chopped

   
Heat the oil in a large pan and fry the chicken until just browned. Remove and set aside then add the onions and chillies. Fry until the onion is soft then add the tomatoes and fry for two minutes. Return the chicken to the pan and add the stock. Bring to the boil then add the peanut butter, salt and pepper. Stir until the peanut butter is completely blended then add the thyme, reduce to a simmer and cook for 30 minutes.

Serve on a bed of rice, garnished with halved hard-boiled eggs and sprinkled with parsley.

http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-grannat-chop&PHPSESSID=9bf98685df4f15b6c12ff17fcea0fa99