On October 23, in Kenema, Sierra Leone’s Eastern Province showcased a culinary tapestry that left attendees spellbound as the region gears up for UNTOURISM 2026. The Gastronomy Easten Region—an initiative spanning Kenema, Kono, and Kailahun—staged a vibrant series of events designed to highlight the area’s most tastefully distinctive foods and drinks.
Kenema served up a warm welcome with markets and tasting stalls that celebrated local staples, spice blends, and street-food favorites, all prepared with a modern sensibility that honors tradition.
Kono impressed guests with farm-to-table plates featuring regional ingredients, from richly spiced sauces to hearty stews that tell stories of the land and its people.
Kailahun dazzled with innovative presentations of beloved dishes, showcasing the region’s rich culinary heritage while embracing contemporary flavors and presentation.
The event placed Sierra Leone’s Eastern Province at the heart of a national and international conversation about culinary heritage and tourism. UNTOURISM 2026 Readiness: By demonstrating the area’s capacity to host high-profile gastronomy events, the provinces underscored their readiness to welcome visitors in 2026 with authentic experiences. Local chefs, producers, and hospitality professionals gained exposure, forging partnerships that could boost investment, supply chains, and job opportunities.
As Sierra Leone prepares for UNTOURISM 2026, the Gastronomy Easten Region stands as a beacon of collaboration and culinary excellence. The 23 October gathering in Kenema not only celebrated the flavors of the Eastern Province but also reinforced a shared commitment to sustainable tourism, community empowerment, and cultural pride.
NTB Communications and PR Unit.
