HOW TO COOK TOLA | WITH PEANUT BUTTER | SIERRA LEONE DISHES
Recipe Information
Tola
Cultural Context
Tola originates from Guinea, where it is a beloved dish made from cassava and cornmeal. Traditionally, it is served during family gatherings and celebrations, showcasing the importance of communal meals in Guinean culture. Modern variations may include different proteins or vegetables, reflecting local tastes and available ingredients, making Tola a versatile dish enjoyed by many.
cassava
🥗Healthier: sweet potato
💰Cheaper: potatoes
Sweet potato offers similar texture with added nutrients.
fish
🥗Healthier: chicken
💰Cheaper: tofu
Chicken provides a lean protein alternative, while tofu is vegetarian.
Boil the fish for a long time until cooked.
Prepare chicken and beef, using either or both in the recipe.
Use smoked chicken for added flavor.
Add palm oil to the pot.
Chop spring onions and white onion, and slice scotch bonnet pepper.
Blend one onion and the chili together.
Remove bones from the fish after steaming it.
Add turkey to the pot to steam with the fish.
Mix in the blended ingredients with the fish and meat.
Add enough palm oil to the mixture based on the quantity being cooked.
Ensure the pot is hot before adding ingredients to avoid bubbling.
Add water from the cooked meat and a little more oil if needed.
Add the blended onion and chili mixture to the pot.
Season with seasoning cubes and salt to taste.
Taste the mixture to ensure it is sweet before adding any additional ingredients.
Add ground peanuts to the mixture, being careful not to overdo it.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Also Known As
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