Tola
The raw material of the Tola sauce is a fruit found in the Sierra Leone country side. The fruit, after maturity, is first dried in the sun for a week or sometimes longer intil totally dehydrated.
Dehydration or drying is a method of preserving food. This removes almost all the water from the food so that bacteria, mold, yeast, and other dagerous organisms stop to grow. Dehydration is almost necessary in West Africa as most people do not own or have access to refrigerators for food preservation.
Tola is cooked to form a thik or light brown gravy containing beef, chicken, goat meat, and carefully selected imported West African spices.
The tola sauce is usually served over cooked or steamed rice white or brown.
Tola Sauce |
With White Rice |
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