Sierra Leonian Rice Bread is a traditional Sierra Leonean recipe for a classic savoury loaf cake of rice and banana with tomato purée. The full recipe is presented here and I hope you enjoy this classic Sierra Leonean version of: Sierra Leonian Rice Bread.
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Rice bread originated in the Krios (creole) community of Sierra Leone's capital Freetown, which borders Guinea and Liberia. Today it's become an almost essential party dish, the first thing that you serve your guests along with a cool glass of ginger beer as soon as they arrive. Traditionally this was made in a cast iron pot set over hot coals, but this is a more modern version that can be baked in an oven. The version here uses tomato purée for an interesting flavour and additional colour. Note that the bananas need to be quite ripe and they are blended until liquid.
In a large bowl, whisk together the banana and sugar, then work in the oil, water and rice flour and mix to combine.
Add the tomato purée, nutmeg, vanilla extract, pinch of salt and baking powder then mix thoroughly to combine.
Pour into a well-oiled baking dish, transfer to your pre-heated oven and bake for 45-60 minutes, or until a skewer inserted into the centre of the cake emerges cleanly
Allow to cool in the tin for 20 minutes, then turn out, slice and serve.
