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Sierra Leone has launched its Gastronomy during the World Tourism Day celebration in Pujehun, south of the country. The launch was ahead of the UNTOURISM regional Gastronomy for Forum for Africa scheduled for April 2026.
Hundreds of stakeholders, tribal leaders, and schoolchildren, transforming the into a lively showcase of culture, food and community pride.
The delightful event went with a showcase of Cultural Gastronomy for Tourism. The participants in the ceremony were opportune to see selection of local products and dishes that echoes with the Southern Region legacy; potatoes, Pumpkins, fresh peppers, Catfish, Cassava Tuba, Cassava leaves, Payla, and iconic regional foods such as Magiandae soup, Tanga Jessay, and Jakarto soup. Beverages including ginger beer, Mampama, and Agetesie or Omolay all add value to the ceremony.
The ceremony continues with benefits especially when school children joined the occasion and experience their culture in display. The event featured a sequence of performances and cultural exhibitions to stress the diversity of sierra Leonean traditions. The region can be remembered for their impressive and entertaining ceremony towards the drive of gastronomy-driven tourism.
The organizers promised to announce the next region gastronomy showcase soon as this has marked a milestone for world tourism day and shows the country’s cultures and food that can attract visitors and investors.
For readers and potential partners, this event signals a growing ecosystem at the intersection of culture, cuisine, and tourism in Sierra Leone’s Southern Province. As the UNTOURISM Regional Forum for Africa approaches, Pujehun’s Gastronomy launch serves as a compelling prelude to a broader continental dialogue on gastronomic tourism.
In their closing statement, the organisers did label the event as a signal to grow the ecosystem at the intersection of culture, food and tourism in Sierra Leone’s southern province. As the UNTOURISM Regional Forum for Africa approaches, Pujehun’s Gastronomy launch serves as a compelling prelude to a broader continental dialogue on gastronomic tourism, they continues.
Source: National Tourism Board
