Sierra Leonean cuisine relies significantly on rice, even though rice production in the country has declined dramatically over the last several decades. Those who can often opt to purchase rice imported from Asia. It is typically cooked for a few minutes and allowed to dry, thereby preserving it for a longer period of time. Rice is also sometimes ground before it is added to dishes.
Popular dishes not only reflect the availability of local ingredients, but also the most practical methods of preparation in a warm area with limited access to refrigeration.