chande

Chande, also known as candé or chandi, is a traditional dish originating from the West African nation of Sierra Leone. It is a savory stew typically made with fish, often dried or smoked, as the primary protein. The stew is characterized by its rich, flavorful broth, which is usually thickened with ingredients such as ground melon seeds, cassava leaves, or okra.

The preparation of chande involves simmering the fish with a base of onions, peppers, and tomatoes. Spices like ginger, garlic, and chili peppers are commonly added to enhance the taste and aroma. The choice of thickening agent significantly influences the final texture and flavor profile of the dish. For instance, using ground melon seeds (egusi) results in a nutty and slightly granular consistency, while cassava leaves impart a deep green color and a distinct earthy flavor. Okra, when cooked, provides a characteristic mucilaginous texture.

Chande is often served with a staple carbohydrate accompaniment, such as rice, fufu, or ampesi. It is a popular meal enjoyed in homes and at social gatherings across Sierra Leone, reflecting the country's diverse culinary heritage. The dish's versatility allows for variations in ingredients based on regional availability and personal preference, making it a adaptable and cherished part of Sierra Leonean cuisine.