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What: A simple mix of onions, hot peppers, tomato paste, and meat or fish, fry stew is kind of like the base for other Sierra Leonean recipes. It’s also the name of the spicy, oniony sauce that sometimes accompanies fry fry on the street. Okra, when it’s in season, is not an uncommon addition. Like other Salone chops, it’s served with rice.
Where: Our fry stew came from Kamboi Restaurant (076-646406/033-840840; Hangha Rd.) in Kenema, in the heart of diamond country not far from the Kambui Hills Preserve, as the name suggests. Fry stew was offered on a Thursday here, along with crain crain (see also: leaf stews/plasas). The menu changes daily.
When: Mon-Sat, 8am till customers leave (Kamboi comprises a basic restaurant and a nightclub); Sun, 5pm-till.
Order: The fry stew (Le15,000), prepared with beef, was spicy and tasty here, served with white rice or, for an extra Le5,000, peppery joloff rice (pictured).
Alternatively: Look for this at any local Salone restaurant, or try it on the street with fry fry.
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