SHALLOTS

 Shallots are sometimes known as the “multiplier onion” because they have a tendancy to naturally divide. Shallots are grown in the northern mountains and the Western Peninsular region in Sierra Leone, where temperature are cooler and suit conditions necessary forearly growth. They are grown in both the wet and the dry season, but plants that are grown in the wet season are susceptible to a variety of diseases. Shallots cannot tolerate heavy rainfall; therefore, production is highly concentrated in the dry season, since dry conditions cause bulbs to divide and are also required for curing of the bulbs. Plants are moderately irrigated until they are ready for harvest.

 Shallots are propagated by planting mature bulbs that are about 1/4” in diameter, saved from the previous year. Bulbs are planted on well-prepared, sunken beds, spaced about 1 foot apart with 6 inches between bulbs. Adequate amounts of composted animal manure are added before planting. Supplementary application of nitrogen and potash is done during the growing season, mainly to increase the size of the bulb. Temperatures above 70 degrees are ideal for growth and bulb development.

 A majority of vegetable gardeners in Sierra Leone harvest shallot bulbs when plant leaves have become yellow, usually 65-100 days after planting. Young bulbs with green tops are sometimes harvested for use in soups. Harvested mature bulbs are thoroughly sun-cured and stored in well ventilated areas for later use.

  Shallots are commonly used in all Sierra Leonean dishes. They can also be combined with eggplant, hot peppers, smoked fish and spices, blended and then fried, to create a Sierra Leonean style gravy.