Recipes from Liberia

Recipes from Liberia
Liberia was founded as a country in the 19th century by freed American slaves returned to Africa to form a new nation.

While only 5% of the population are descendants of these settlers, certain American traditions continue and are apparent in the cuisine.

Recent civil war has meant that the country is struggling to recover as refugees return to their homes.

Common ingredients in Liberian cooking include cassavas, hot red peppers, sweet potatoes and yams, plantains, greens, okra, coconut, pumpkin, mangoes, ginger and eggplant.

Stewed Mangoes with Cloves (Liberia)
8 servings
If ripe mangoes are not available, you can use 2 24-ounce cans of apricots or yellow cling peaches in heavy syrup.
Make a sugar syrup by mixing: ¾ cup sugar and ¾ cup water and boiling one minute
In a 1-quart saucepan, place: 4 large ripe mangoes, peeled and sliced (or peaches or apricots)

Add: syrup(you can use syrup from canned fruit) and 6 whole cloves
Simmer for 15 minutes or until mangoes are tender.
Cool and serve in compote dishes, garnishing with cloves.


Sweet Potato Pone (Liberia)
1 9-inch square pone
Preheat oven to 325F

In a 3 quart saucepan, combine:
3 cups grated raw sweet potatoes,
1 cup molasses or dark cane syrup
2 teaspoons ground ginger,
2 teaspoons baking powder,
1 teaspoon salta cup vegetable oil

* Simmer slowly, stirring constantly for 10 minutes.
* Remove from heat and pour into a well-greased 9-inch square pan
* Bake at 325EF for 30 minutes, stirring the pan every 5 minutes for the first 20 minutes in the oven.
After the last stirring, smooth the top and let it brown.
* Remove from the oven.
Cut into squares and serve hot or cold.
Eggplant stew with ham and fish (Liberia) serves 6 to 8 2 pounds eggplant, thinly sliced
*1 onion, chopped finely
4 to 6 tablespoons oil
½ pound cooked ham or bacon, chopped
1 pound white fish fillets, cut into pieces
2 ½ cups water
salt and pepper to taste

*Some people prefer the taste of eggplant, or find they like it better, if the pieces are soaked in salt water for 20 minutes and then drained, and then sauteed in a little oil for a few minutes before adding to the recipe.
* In a flat pan with a lid, heat 2 tablespoons of the oil and gently cook the fish fillets until they are golden brown.
Remove from pan and set aside.
* Adding more oil if necessary, cook the onion a few minutes and then add the bacon or ham.
* After this, replace the fish and add the water, salt and pepper.
Bring to a boil and then toss in the eggplant slices.
* Cover the pan and turn the heat to low, simmering for 20 to 30 minutes until the eggplant is tender and the flavors have blended.

Recipe from The New Internationalist Food Book by Troth Wells, Second Story Press, 1995, p. 67
Courtesy of "http://www.elca.org/countrypackets/liberia/recipes.html"http://www.elca.org/countrypackets/liberia/recipes.html


Liberian cuisine reflects the rich heritage of Liberians.

Certain American traditions are also reflected in Liberian recipes.
Liberian recipes contain an interesting melange of ingredients.

Often found in Liberian ingredients are cassava, peppers, sweet potatoes, tomatoes, ginger, palm oil and many tasteful vegetables.

Rice is one of the staple foods in Liberia.

You will often hear a Liberian exclaim that he/she hasn't eaten all day, if they haven't had a rice dish for the day.

Dumboy (boiled and then pounded cassava) and Fufu/foofoo (derivative of cassava) are also staple Liberian side dishes.

From the Cassava leaf sauce coated in chunks of beef and chicken to the lush and delicious rice bread, Liberian cooking keeps one's taste buds asking for more...
Check out some of the great Liberian recipes below and please
"mailto:recipe@liberianforum.com"send us some of your favourite Liberian recipes.

The ingredients found in the recipes below are available in most ethnic food stores.
Select a Recipe Rice Bread Beef Soup Jollof Rice Stewed Mangoes Monrovian Collards Ginger Beer Sweet Potato Pineapple Nut Bread Plantain chips Cassava Cake Palm Butter Eggplant stew Kanyah Soup Liberian Cake Banana Cream of Wheat Bread Eggplant Fritters Peanut Soup Plantain Gingerbread Pumpkin Cake Cabbage Stew Dry Rice (one pot) Basic Cornbread Chicken Gravy Potato Greens Carrot Cake Cassava Leaf Soup


Liberian Rice Bread
Yield: 8 x 12-inch bread
This rice bread is the typical recipe used by the Liberian housewife.
It is not too sweet, can be used as a coffee cake or as a bread, and stays moist for a full week.
In a 4 quart bowl:
Combine:
2 cups CREAM OF RICE (cereal)
3 cups MASHED BANANAS
1/2 cup VEGETABLE OIL
4 Tbs. SUGAR
1/2 tsp. NUTMEG
1 tsp. SALT
1 cup WATER
1 tsp. BAKING SODA

Stir until thoroughly blended.
Bake in a well-greased 8 x 12-inch rectangular or 9-inch round cake pan at 400' for 30 minutes. Test with a toothpick (when it comes out dry, bread is done)



Beef Soup
Yield: 3 quarts soup
Check dried codfish for saltiness.

If very salty it may need to be soaked overnight, in which case eliminate salt from recipe. Liberian soups are unlike most soup dishes and are often a combination of meats, fish, and vegetables ultimately combined in one pot.
With less water they may be served as main dishes.
Other vegetables such as okra and string beans may be added.

In a 1 gallon pot:
Combine:
1 lb. STEW BEEF, cut in 1/2 inch dice
1/2 lb. TRIPE, cut in small pieces (optional)
1 6-oz. can TOMATO PASTE
1 Tbs. SALT
1 tsp. COARSE RED PEPPER
1 tsp. BLACK PEPPER
1/2 Ib. FRESH TOMATOES, cut in 1/2-inch squares
1 quart WATER.

Simmer for one hour or until meat is tender.

In another 1 gallon pot:
Combine:
1/2 Ib. ONIONS, thinly sliced
1/2 Ib. DRIED CODFISH, cut in small pieces, in 2 quarts WATER.

Simmer until fish is tender.
Combine fish and meat and simmer slowly for 20 minutes.
Debone 1 large SMOKED FISH (herring, mackerel, whitefish, etc.).
Add to soup and cook 10 minutes longer.
Correct the Seasonings to your taste.
Serve with rice or Foo-foo.


Jollof Rice
Jollof Rice is served with variations in many countries of West Africa.
In Liberia pigs' feet are used with salt pork and bacon as well as with chicken.
This dish may be made from scratch with fresh chicken pieces, alone or in combination, but it is also an excellent dish for leftover chicken, veal, turkey, tongue, ham, bacon, etc.

In a 10-inch skillet:
Saute:
2 Ibs. COOKED MEATS (such as chicken, bacon, shrimp, smoked pork) cut in 1-inch chunks in 1/2 cup VEGETABLE OIL until slightly brown.

In a 4-quart kettle:
Saute:
1/2 cup YELLOW ONIONS, finely chopped
1/2 cup GREEN PEPPERS, finely chopped
1/2 tsp. GROUND GINGER (optional), in 1/4 cup VEGETABLE OIL until onions are soft.
Add 1 16-oz. can WHOLE TOMATOES (2 cups).

Simmer for 5 minutes.
Add:
2 6-oz. cans TOMATO PASTE
2 quarts WATER
1 Tbs. SALT
1/2 tsp. BLACK PEPPER
1/2 tsp. THYME
1 tsp. CRUSHED RED PEPPER.

Add the cooked meat and simmer 20 minutes longer.

In a 2 quart saucepan:
Cook:
2 cups WHITE RICE in 5 cups CHICKEN STOCK or WATER until tender.

Correct the Seasonings with salt, pepper, etc.
Combine the sauce of the meat with the rice.
Pour the Jollof Rice in a deep bowl, arranging the meat in the center.



Stewed Mango with Cloves
A simple fruit dessert might be added to the dinner or served later in the evening.
You can make this with fresh or canned (yellow cling) peaches or apricots if mangos are not available.
Use two 24-oz. cans of peaches or apricots for eight servings.

In a 1-quart saucepan:
Place 4 large MANGOS peeled and cut in large pieces.
Add:
1 cup SYRUP from a can of peaches and 6 WHOLE CLOVES.

Simmer for 15 minutes or until mangos are tender.
Spear some of the pieces with a few cloves.
Cool and serve in compote dishes.



Collards and Cabbage
Yield: 8 portions
If collard greens are not available, use 2 Ibs. spinach instead, in which case cut cooking time to 10 minutes.
In a 4-quart saucepan:
Combine:
1 bunch COLLARD GREENS, washed and cut in small pieces
1/2 Ib. BACON, cut in 1- to 2-inches pieces*
1 large ONION, sliced
1 Tbs. SALT
1 Tbs. CRUSHED RED PEPPER
1 tsp. BLACK PEPPER and 1 quart WATER.

Simmer gently for 30 minutes.

Add:
2 Ibs. CABBAGE cut into 8 wedges and 1 oz. BUTTER or OIL.

Cook for 15 minutes or longer until vegetables are tender.
Correct the Seasoning to your taste.
Strain before serving if water has not been absorbed. Serve in a 2-quart bowl.
* Ham hocks previously cooked may be substituted for bacon, but save the water in which ham hocks were cooked to use as the Iiquid for the recipe.

Ginger Beer
Yield: more than 2 1/2 gallons
Ginger beer may be diluted with water or extra sugar, or ginger may be added to obtain desired taste.
Liberians make the ginger beer with the peelings of pineapple only.
Chop 1 Ib. FRESH GINGER finely, and then beat to a powder.
Add 2 FRESH PINEAPPLES unpeeled and cut in chunks.
Pour 2 gallons BOILING WATER over and allow to cool to lukewarm.
Add 2 tsp. YEAST dissolved in 1/2 cup of lukewarm water.
Allow to stand overnight covered.
Add 3 1/2 cups MOLASSES on the following day.
Chill and strain.
Bottle tightly and refrigerate.


Liberian Sweet Potato Pone
Yield: 9-inch square potato pone

In a 3-quart saucepan:
Combine:
3 cups GRATED RAW SWEET POTATOES
1 cup MOLASSES OR DARK CANE SYRUP
2 tsp. GROUND GINGER
2 tsp. BAKING POWDER
1 tsp. SALT
1/3 cup VEGETABLE OIL.

Simmer slowly, stirring constantly, for 10 minutes.
Pour into well-greased 9-inch baking pan.
Bake at 325' for 30 minutes, stirring up every 5 minutes for the first 20 minutes.
Smooth down the top and allow to brown.
Cut into squares and serve either hot or cold.



Liberian Pineapple Nut Bread

2-1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup wheat bran
2 eggs, beaten
3/4 cup crushed pineapple, drained
1/2 cup chopped roasted peanuts or walnuts

Sift the flour, baking powder, baking soda, and salt into a large bowl.
Mix in the wheat bran.
Add the eggs, pineapple, and 1/4 cup of the nuts.
Mix together thoroughly.
Pour the batter into a greased loaf pan.
Bake for 1 hour, or until a toothpick or tester inserted in the middle of the loaf comes out clean.
Sprinkle with the remaining chopped peanuts or walnuts.


Plantain chips

3 or 4 plantains
2cups of oil

Peel very green plantains and slice very thin.
Fry in deep oil until golden brown and crisp then drain on paper towel.
Sprinkle with salt.
Keep in sealed containers.


Cassava Cake
12 eggs
2 lbs. butter
3 cups of flour
16-tsb baking power
2 sm tins of canned milk
5 cups cassava
3 cups of sugar
1- tsp cloves
1-tsp allspice
1-tsp nutmeg
1-tsp cinnamon

Grate cassava.
Put cassava into a pillowcase.
Set out in the sun with a heavy stone on top for 3-4 hours.
Take cassava and sift.Cream butter, sugar and eggs.
Add flour, sifted cassava, baking power, milk and spices.
Pour in to greased pans and bake at 350 for 45-60 minutes


Cassava Leaf
2 cups of Palm oil
4 bunches of cassava leaf
2 chicken bouillon cubes

*Handful of bitter balls (county pepper) to taste
½ pound of fresh meat
1 large onion
1-tsp soda
½ cup or 1 dried fish
½ cup dry meat

Beat and grind cassava leaf with peppers and onion.
Put dry fish, and fresh meat in a pot of water and Season with salt to taste.
Let boil until water is completely dry, then, add palm oil and stir cassava leaf in for oil to go all the way through.
Let simmer for 10 minutes and serve.


Palm Butter

Wash palm nuts and boil until the skin becomes loose.
Drain water.
Place nuts in a mortar and beat until skin becomes separated from kernels.
Rove kernels and continue beating to form a pulp.
Transfer pulp to a pan and add water to cover.
Wash pulp thoroughly, then squeeze out fibers and kernels.
Pass liquid through a sieve to remove all fibers and kernels.
Palm butter is now ready to be cooked.
Palm butter maybe stored in a freezer until ready to cook
Processed palm nut sauce can be substituted for Palm nuts.

Ingredients
10 cups prepared palm butter
20 crabs (optional)
2 med onions,
hot peppers if desiredcan be fresh or dry
2 pounds country chicken
6 Cray-fish or shrimp and salt and pepper them to taste

Cut up chicken, season with salt, pepper and chopped onions.
Place into a large saucepan put all ingredients and cook uncovered until sauce becomes thick.
Serve over white county rice.

Eggplant stew

2 pounds eggplant
1 onion, chopped finely
3 Fresh tomato balls
Tomato paste (3 tea sp)
4 to 6 table sp oil

Chicken/Meat/Fish as desired salt and pepper to taste
Peel and slice eggplant in chunks.
Saute eggplant in a oil until light brown.
Add onions, tomato balls, meat, and stir.
Add water, salt and pepper and bring to a boil, then add tomato paste.
Cover the pan and turn the heat to low, simmering for 20 to 30 minutes and stir often until the eggplant is tender and the flavors have blended.
Can be served with rice, or your favourite side dish.



Kanyah
Kanya (or Kanyah), is a sweet snack made from just three ingredients: rice, peanuts , and sugar.
Kanya can be made with store-bought rice flour, or you can make your own by crushing parched rice.one cup
Ingredients:* peanuts, shells and skins removed, roasted * one cup uncooked rice or rice flour * one-half cup sugar
Using a mortar and pestle, a rolling pin, or something similar, break and grind the peanuts into small pieces, taking care not to crush them into a powder or paste.
If using uncooked rice: parch the rice in a dry skillet, stirring continuously, until it becomes slightly browned.
Break and grind the rice into pieces as was done with the peanuts.
If using rice flour: parch the rice flour in a dry skillet, stirring continuously, until it becomes slightly browned.
Combine the crushed peanuts and rice (or rice flour).
Crush and grind them together until they form a powder, add the sugar and mix well.
Using your hands, form the mixture into cubes or pyramids, or press it into a pan and then cut it into squares.
May be served immediately, or stored in air-tight containers.

Liberian Cake Ingredients:5 oz. butter 6 oz. caster sugar 4 eggs 9 oz. plain flour 3/4 level teaspoon baking soda 1/2 level teaspoon cinnamon 1/2 level teaspoon ground allspice 1/4 level teaspoon ground mace 1/2 level teaspoon baking powder 1/8 level teaspoon powdered cloves 7 oz. golden syrup 1/4 pint milk 2 oz. citron [lemon] peel, cut very finely 3 oz. seedless raisins, chopped 2 oz. shredded coconutCream butter and sugar.
Add eggs one at a time.
Sift together dry ingredients and add to egg mixture alternately with mixture of milk and syrup.
(Start and end with dry ingredients.)
Stir just until smooth.
Fold in fruit and coconut.
Pour batter into two greased and floured loaf tins, 9 by 5 by 2 and 1/2 inches. Bake for 35 to 40 minutes in a very moderate oven (350 degrees F).

CHICKEN PEANUT SOUPIngredients:A 2 & 1/2 to 3 lb. chicken, cut up 5 pints cold water 2 level tablespoons salt 3 level tablespoons peanut butter 2 level teaspoons tomato concentrate 1 sprig parsley, chopped 1/4 level teaspoon black pepper 1 small potato, diced
Place chicken in a saucepan with cold water and salt; cover and bring slowly to the boil; remove scum. Simmer gently for 20 minutes.
Mix peanut butter with 1/4 pint of the chicken stock and add to the boiling chicken.
Add remaining ingredients and cover.
Simmer very gently for about 1 hour, occasionally.
Serve hot.
Serves 8.

Eggplant Fritters1 large eggplant 3 eggs, beaten2 1/2 cups water 1/4 cup canned milk1/2 tsp. salt 1 cup flourPepper, to taste 2 cups cooking oil
Boil unpeeled eggplant until soft. Cut in half and scoop out pulp.
Mash pulp well.
Cool.
Stir in salt, pepper,and eggs. When cold, add milk and flour (adding more flour if necessary to make a thick batter).
Drop by spoonfuls into hot deep fat.
Drain. Serve hot.Makes 4 to 6 fritters.


Banana Cream of Wheat Bread2 cups Cream of Wheat 1+1/2 cups mashed bananas1+1/2 cups mashed bananas1 Tbs. sugar2 eggs1 tsp. nutmeg 1+1/2 cups water1/2 tsp. salt
1 cup unsaturated oil Mix dry ingredients together. Gradually add bananas, egg, water, and oil. Blend well.Bake in greased 8-inch by 12-inch pan for 45 minutes at 350 F. until knife stuck in center of cake comes clean.
Remove from pan and cool. Serves 4.

Peanut Soup * 2 & 1/2 to 3 lb. chicken or meat (cut as desired) * 5 pints cold water * 2 level tablespoons salt * 3 level tablespoons peanut butter or ground peanuts * 2 level teaspoons tomato paste * 2 meduim chopped onions * Peper (as desired)
Place chicken/meat in a saucepan with cold water, onions and salt.
Cover and bring slowly to a boil. Simmer gently for 20 minutes.
Mix peanut butter with 1/4 pint of the chicken/meat stock and add to the boiling chicken/meat.
Add remaining ingredients and cover.
Simmer very gently for about 1 hour, stirring occasionally.
Serve hot.Plantain Gingerbread• 1/2 cup sugar• 1/2 cup water• 2 cups sliced half-ripe plantain• 2 1/3 cups all-purpose flour• 1/2 teaspoon salt• 1 1/2 teaspoons baking soda• 1 teaspoon ground ginger• 1 teaspoon ground cinnamon• 1/4 teaspoon ground cloves• 1/4 teaspoon ground nutmeg• 1/3 cup butter or margarine• 1 cup molasses• 2/3 cup boiling water • Whipped cream (optional)
Preheat the oven to 350 degrees F.Mix the sugar and water in a sauce pan over moderate heat, stirring until the sugar is dissolved.
Bring to a boil.
Peel plantain and add to the boiling sugar syrup.
Add the plantain and cook for about 5 minutes.
Remove the plantain and drain.
Butter a 9-inch square cake pan heavily.
Spread the plantain slices evenly over the bottom. Sift together the flour, salt, baking soda, ginger, cinnamon, cloves, and nutmeg. Place the butter and molasses in a sauce pan over moderate heat and bring to a boil.
Remove from the heat.
Combine this heated mixture and the boiling water and stir.
Gradually add the sifted dry ingredients, stirring, and then beat vigorously.
Pour the batter over the sliced plantain.
Bake at 350 degrees F for about 50 minutes, or until the cake tests done.
Let the pan stand for 5 minutes on a rack, then loosen with a spatula and turn the cake upside down on a serving plate.
Cut into squares.
The cake is topped with shipped cream.
Serve warm or cooled.Yield: 6 to 8

Pumpkin Cake * 1/2 Cup Butter * 1 1/4 Cups Sugar * 2 Medium Eggs * 2 Cups Flour * 3 Teaspoons Baking Powder * 1/2 Teaspoon Cinnamon * 1/2 Teaspoon Ground Ginger * 1/2 Teaspoon Nutmeg * 1/2 Teaspoon Salt * 1 Can Pumpkin * 3/4 Cup Milk * 1/2 Teaspoon Soda
Cream together sugar and butter.
Add eggs and mix.
Mix dry ingredients in separate bowl.Mix pumpkin, soda and milk.Add dry ingredients to pumpkin, soda and milk bowl and blend well.
Add blended mixure to sugar, butter and eggs mixure.Pour into greased baking pan 9 x 13".Bake at 350 degrees F for 25 minutes.

Cabbage Stew * 1 med. size cabbage * 1 sm. mixed pkg. chicken thighs, and drum sticks * 1/2 lb. ham cubes * 1 lb. beef stew meat * 3-4 tsp. Hunt's tomato paste * Water * 1/4 tsp. black pepper * 1 tsp. salt, if desired * 2 bouillons, chicken * 1 med. onion, chopped * Vegetable oil * Meat tenderizer
1. Cut off stem at cabbage head.
Cut cabbage in 4 quarters.
Chop up each into large hunks.2. Season chicken with extra salt.
Separately, season beef with meat tenderizer, salt, and pepper.
Set aside.3. Heat some vegetable oil in a frying pan.
Fry chicken and meat together until golden brown or firm.
Put contents in a bowl.4. Reduce heat to low.
Pour oil in pot to cook cabbage.
Put in cabbage.
Fry cabbage until stiffness is limbo.
Raise temperature to moderate.
Stir constantly.5. Put in onions, salt, pepper, and tomato paste.
Stir and simmer for about 4 minutes.
Stir at least once.6. Add chicken, beef stew meat, and ham cubes.
Stir and let it simmer for about 4 minutes. Again, stir at least once.7. Add water.
Water should be an inch above contents. Stir.8. Stir occasionally.
When contents begin to thicken, reduce heat.
Watch it carefully to prevent sticking at bottom.
When contents begin to stick, turn off heat.
It is ready to serve.


Dry Rice (one pot) * 1 cups parboiled rice * 1/2 lb. salted pork (or smoked fish) * 1medium chopped onion * 2 quarts boiling water (or more for softer rice) * 1/4 tsp. pepper, if desired * 1 tsp. salt, if desired * 1 bouillons, chicken (or maggi cubes) * 1 teaspoon oil/margarine/butter Wash rice with hot water.
Add water, rice and oil to pot. Bring rice to a rapid boil. Add pepper, onions, smoked fish (or salted pork), maggi cubes, and salt.
Reduce heat and simmer until rice is tender.Serve immediately

Basic CornbreadPreheat oven to 400 °F Grease an 9x9" baking pan. 3/4 cup cornmeal1 cup all purpose flour1/4 cup sugarPinch of salt2 tsp baking soda1 cup milk1/3 cup vegetable oil1 large eggMix the cornmeal and milk in a small bowl so the cornmeal can soak while preparing the rest of the ingredients.
In a large bowl mix together the flour, baking powder and the sugar.
Mix the egg and oil together well and stir into the cornmeal.
Add the cornmeal to the flour and stir to moisten. Don't overmix!
Pour into prepared pan and bake for 25 minutes or until a inserted toothpick comes out clean.
Bake only until golden brown. Makes 1 loaf or 16 squares.

CHICKEN GRAVY 1-3 lbs. chicken 1/3 cup cooking oil2 onions 2 bullion cubes3 teaspoons tomato paste Season to taste with salt, pepper, as desired. Cut up chicken in chunks.
Keep at room temperature for 20 minutes. Heat oil and stir fry chicken until golden brown. Combine pepper, sliced onions and one teaspoon salt and mix. Using oil in which chicken was fried, brown flour, and then add pepper mixture, cubes and tomato paste.
Stir constantly for 6 minutes.
Add pieces of chicken add a little water and simmer until most of the water has dried.
Serve with hot rice or favourite side dish.

POTATO GREENS (Fried) 3 “BUNCHES” of potato greens 4 bonnies (dried)2 medium size onions 1 medium dry fish1 ½ lb beef and/or fried fish 1 pigfoot (boiled till tender)2 pods hot pepper, salt, black pepper, 2 bullion cubesRemove stems and wash greens two to three times.
Cut into fine shreds.
Boil pigfoot until tender and salt free.
Also, boil beef until tender.
Save beef stock.
Combine greens, onions, hot pepper and fry for about 10 minutes; stirring constantly.
Remove bones from dry fish and bonnies and wash.
Add beef dried fish, bonnies and tender pigfoot.
Add the water in which beef was boiled and season to taste.
Cook until all water is removed.
Serve with hot rice or your favourite side dish.

CARROT CAKE 2 cups sugar 2 cups flour3 teaspoons salt 2 teaspoons cinnamon1 teaspoon soda 1/3 cup vegetable oil4 eggs (beaten) 2 cups finely grated carrotsSift flour, salt, soda and cinnamon.
Add sugar and oil.
Mix well.
Add beaten eggs and carrots.
Mix well and bake at 350◦F for about 30 minutes.


Cassava Leaf soup * 2 & 1/2 to 3 lb chicken or meat (cut as desired) * 1 pack cassava leaf (or more if desired) * Salt & Pepper to taste * 1/3 red palm oil (or more if desired) * 2 level teaspoons tomato paste * 2 meduim chopped onion Wash leaves and chop meat/chicken, blend pepper and onions until paste is formed. Add oil to pot and heat and add blended pepper and onion mixture.
Saute for 5 minutes then add tomato paste.
Saute mixture for 5 more minutes then add beef/chicken and stir for about 5 minutes.Add water and cassava leaf.
Boil for about 15 minutes, then simmer until done.Serve with rice or favorite side dish.
There are several variations of the recipe for cassava leaf. Find another version below:2 cups of Palm oil4 bunches of cassava leaf2 chicken bouillon cubesHandful of bitter balls ( pepper) to taste½ pound of fresh meat1 large onion1-tsp soda ½ cup or 1 dried fish½ cup dry meatBeat and grind cassava leaf with peppers and onion. Put dry fish, and fresh meat in a pot of water and Season with salt to taste. Let boil until water is completely dry, then, add palm oil and stir cassava leaf in for oil to go all the way through. Let simmer for 10 minutes and serve. Courtesy of "http://www.liberianforum.com/recipe.htm"http://www.liberianforum.com/recipe.htmYou can also SEND your Liberian recipes to this site at HYPERLINK "mailto:recipe@liberianforum.com"recipe@liberianforum.com
How a Dinner is Served in LiberiaA feeling of good fellowship and relaxation is reflected at a Liberian table.
When you are a guest in a Liberian home, you are overwhelmed by the number of dishes spread before you. You will find Dumboy and Foo-foo made from cassava and served with Palm Butter, Palava Sauce, a meat stew made with a spinach-like leaves (this sauce and other soups, sauces, and stews all have a similar consistency corresponding to our stews).
Then there might be Liberia's "Country Chop," probably their best-known dish, consisting of meats, fish, and greens fried in palm oil.
There will also be dishes like fish cooked in coconut cream, fried plantains, Jollof Rice, Beef Internal Soup, all set on the table at the same time.
Liberian rice bread and sweet-potato pone might also grace the table, with pitchers of ginger beer. The hostess, dressed in a long, strikingly colorful skirt, a handsome blouse, and a huge bandanna, spends a great deal of time preparing this dinner.
Then she sets all of the bowls on the table and sits down. She remains seated until the dinner is completely finished. Food is eaten with the fingers by many Africans, but the American influence in Liberia is very strong, and most hostesses set the tables with plates and glasses, both turned over with the napkin resting on the inverted plate. Fruits may be served later in the evening. In Monrovia we had sumptuous mangos with cloves, a perfect ending to a hearty meal.

How You Can Present a Liberian DinnerFor your Liberian dinner, use a plain white or striped tablecloth with matching napkins.
No centerpiece is necessary, but arrange colorful bowls and platters in a long row in the center of the table if it is an oblong one.
In this case no one sits at each end of the table, because there will be a lot of passing of dishes. When setting the table, turn the plates upside down so as to allow each guest to turn up his plate himself.
Place the napkins on the tops of the overturned plates.
Also, turn down the beer glasses.
Everything will be eaten from one dinner plate.
Place the soup in a tureen and place small soup bowls in front of it.
Guests are asked to help themselves. It's fun to be a hostess for a Liberian dinner.
Everything goes on the table at once.
There may be more preparation time required, to be sure, but once finished, appetizer, soup, entrees, vegetables, desserts, and beverages are all served in bowls and platters and the hostess can then sit with her guests and enjoy herself.
No dishes are removed until the dinner is over. The ginger beer, ice cold in a glass pitcher, is served right along with the dinner. Coffee is not generally served except at state functions; a pity as the Liberian home grown coffee is so delicious. The ginger beer is well worth the effort it takes to make it.
If you serve it, be warned- it has quite a kick.
Menu from Liberia
"http://www.africa.upenn.edu/Cookbook/Liberia.html#BEEF INTERNAL SOUP#BEEF INTERNAL SOUP"BEEF INTERNAL SOUP "http://www.africa.upenn.edu/Cookbook/Liberia.html#JOLLOF RICE#JOLLOF RICE"JOLLOF RICE "http://www.africa.upenn.edu/Cookbook/Liberia.html#MONROVIAN COLLARDS AND CABBAGE#MONROVIAN COLLARDS AND CABBAGE"MONROVIAN COLLARDS AND CABBAGE "http://www.africa.upenn.edu/Cookbook/Liberia.html#SWEET POTATO PONE#SWEET POTATO PONE"SWEET POTATO PONE "http://www.africa.upenn.edu/Cookbook/Liberia.html#GINGER BEER#GINGER BEER"GINGER BEER

Shopping List for EightMeat, Fish, Poultry 1 Ib. beef for stew 1 3-lb. chicken (Jollof Rice) 1/2 Ib. tripe (optional) 1/2 Ib. dried cod 1 Ib. smoked fish 1/2 Ib. bacon Dairy 1 Ib. butter Fruits and Vegetables 2 Ibs. fresh tomatoes 5 Ibs. yellow onions 1 bunch collard greens 2 Ibs. cabbage 3 Ibs. sweet potatoes 1 Ib. green peppers 1 fresh coconut 2 pineapples 1 Ib. fresh ginger Groceries 3 6 oz. cans tomato paste 1 package yeast 1 quart vegetable oil 2 Ibs. white rice 1 package instant mashed potatoes 1 16-oz. can whole tomatoes 1 jar tiny hot peppers 1 quart molasses


BEEF INTERNAL SOUPYield: 3 quarts soupCheck dried codfish for saltiness. If very salty it may need to be soaked overnight, in which case eliminate salt from recipe. Liberian soups are unlike most soup dishes and are often a combination of meats, fish, and vegetables ultimately combined in one pot. With less water they may be served as main dishes. Other vegetables such as okra and string beans may be added. In a 1 gallon pot: Combine: 1 Ib. STEW BEEF, cut in 1/2 inch dice 1/2 lb. TRIPE, cut in small pieces (optional) 1 6-oz. can TOMATO PASTE 1 Tbs. SALT 1 tsp. COARSE RED PEPPER 1 tsp. BLACK PEPPER 1/2 Ib. FRESH TOMATOES, cut in 1/2-inch squares 1 quart WATER. Simmer for one hour or until meat is tender. In another 1 gallon pot: Combine: 1/2 Ib. ONIONS, thinly sliced 1/2 Ib. DRIED CODFISH, cut in small pieces, in 2 quarts WATER. Simmer until fish is tender. Combine fish and meat and simmer slowly for 20 minutes. Debone 1 large SMOKED FISH (herring, mackerel, whitefish, etc.). Add to soup and cook 10 minutes longer. Correct the Seasonings to your taste. Serve with rice or Foo-foo.

JOLLOF RICEYield: 8 portionsJollof Rice is served with variations in many countries of West Africa. In Liberia pigs' feet are used with salt pork and bacon as well as with chicken. This dish may be made from scratch with fresh chicken pieces, alone or in combination, but it is also an excellent dish for leftover chicken, veal, turkey, tongue, ham, bacon, etc. In a 10-inch skillet: Saute: 2 Ibs. COOKED MEATS (such as chicken, bacon, shrimp, smoked pork) cut in 1-inch chunks in 1/2 cup VEGETABLE OIL until slightly brown. In a 4-quart kettle: Saute: 1/2 cup YELLOW ONIONS, finely chopped 1/2 cup GREEN PEPPERS, finely chopped 1/2 tsp. GROUND GINGER (optional), in 1/4 cup VEGETABLE OIL until onions are soft. Add 1 16-oz. can WHOLE TOMATOES (2 cups). Simmer for 5 minutes. Add: 2 6-oz. cans TOMATO PASTE 2 quarts WATER 1 Tbs. SALT 1/2 tsp. BLACK PEPPER 1/2 tsp. THYME 1 tsp. CRUSHED RED PEPPER. Add the cooked meat and simmer 20 minutes longer. In a 2 quart saucepan: Cook: 2 cups WHITE RICE in 5 cups CHICKEN STOCK or WATER until tender. Correct the Seasonings with salt, pepper, etc. Combine the sauce of the meat with the rice. Pour the Jollof Rice in a deep bowl, arranging the meat in the center.

MONROVIAN COLLARDS AND CABBAGEYield: 8 portionsIf collard greens are not available, use 2 Ibs. spinach instead, in which case cut cooking time to 10 minutes. In a 4-quart saucepan: Combine: 1 bunch COLLARD GREENS, washed and cut in small pieces 1/2 Ib. BACON, cut in 1- to 2-inches pieces* 1 large ONION, sliced 1 Tbs. SALT 1 Tbs. CRUSHED RED PEPPER 1 tsp. BLACK PEPPER and 1 quart WATER. Simmer gently for 30 minutes. Add: 2 Ibs. CABBAGE cut into 8 wedges and 1 oz. BUTTER or OIL. Cook for 15 minutes or longer until vegetables are tender. Correct the Seasoning to your taste. Strain before serving if water has not been absorbed. Serve in a 2-quart bowl. * Ham hocks previously cooked may be substituted for bacon, but save the water in which ham hocks were cooked to use as the Iiquid for the recipe.


LIBERIAN SWEET POTATO PONE
Yield: 9-inch square potato pone

In a 3-quart saucepan:
Combine:
3 cups GRATED RAW SWEET POTATOES
1 cup MOLASSES OR DARK CANE SYRUP 2 tsp. GROUND GINGER 2 tsp.
BAKING POWDER 1 tsp. SALT 1/3 cup VEGETABLE OIL.
Simmer slowly, stirring constantly, for 10 minutes.
Pour into well-greased 9-inch baking pan.
Bake at 325' for 30 minutes, stirring up every 5 minutes for the first 20 minutes.
Smooth down the top and allow to brown.
Cut into squares and serve either hot or cold.

GINGER BEER
Yield: more than 2 1/2 gallons
Ginger beer may be diluted with water or extra sugar, or ginger may be added to obtain desired taste.
Liberians make the ginger beer with the peelings of pineapple only.
Chop 1 Ib. FRESH GINGER finely, and then beat to a powder.
Add 2 FRESH PINEAPPLES unpeeled and cut in chunks.
Pour 2 gallons BOILING WATER over and allow to cool to lukewarm.
Add 2 tsp. YEAST dissolved in 1/2 cup of lukewarm water.
Allow to stand overnight covered.
Add 3 1/2 cups MOLASSES on the following day.
Chill and strain. Bottle tightly and refrigerate.

FRIED PLANTAINS
These will make a very authentic addition to your dinner, and will add to the presentation.
Cut four plantains in half lengthwise and then crosswise into six uniform pieces.
Saute them quickly in a quarter of an inch of hot oil in a saute pan.
Use green bananas if plantains are not available.


Coconut Pie is quite a favorite in Liberia.
You might want to serve it later in the evening.

MONROVIAN COCONUT PIE
(Liberia)
Yield: one 9-inch pie
This Monrovian pie is not a custard pie-it is made primarily of coconut, which absorbs the milk and eggs.
Use fresh coconut if possible and grate it into long shreds.
You haven't really tasted coconut pie until you've tried this one!
Line a 9-inch pie pan with PIE CRUST.
(Follow directions for packaged pie crust.)
Bake the pie shell for 5 minutes or until partially brown.

In a 3 quart bowl:
Cream: 6 oz. BUTTER (use 11/2 4-oz. sticks) with
1/2 cup SUGAR until smooth.
Add 2 LARGE EGGS well beaten, and blend together.
Add: 2 cups GRATED COCONUT (if packaged, use moist)
1 cup MILK
1 tsp. VANILLA
1/4 tsp. BAKING SODA.
Pour into partially baked pie shell.

Cover the top with strips of crust in two directions.
Flute the edges.
Bake at 350F for 40 minutes or until golden brown.


STEWED MANGOS WITH CLOVES
A simple fruit dessert might be added to the dinner or served later in the evening.
You can make this with fresh or canned (yellow cling) peaches or apricots if mangos are not available.
Use two 24-oz. cans of peaches or apricots for eight servings.

In a 1-quart saucepan:
Place 4 large MANGOS peeled and cut in large pieces.
Add: 1 cup SYRUP from a can of peaches and 6 WHOLE CLOVES.
Simmer for 15 minutes or until mangos are tender.
Spear some of the pieces with a few cloves. Cool and serve in compote dishes.

Courtesy of http://www.africa.upenn.edu/Cookbook/Liberia.html#How%20a%20Dinner%20is%20Served%20in%20Liberia


"In Liberia, everything was cooked with red palm oil, Maggi chicken bullion cubes, and an incredible amount of hot red pepper.
It wasn't just hot, it made tears well up in your eyes and stream down your cheeks until you acquired a taste for it.
I loved it immediately . . . well, half of it.
The two main foods prepared in Liberia were cassava and rice.
There are so many ways to prepare cassava.
It can be boiled, grilled, baked, grated into a cereal, fried, pounded, and even eaten raw.
I didn't like any of them and it didn't take long to vow I'd never allow it to enter my kitchen door.
Fortunately, I loved what Liberians did with rice.
A wide variety of soups were prepared to serve on top of mountains of rice.
The recipes I include here are some of my favorites that my friends made for me whenever I invited them to my house.
That was the deal; they had a good meal, but they had to show me how to prepare it. "

“http://www.phillipmartin.info/liberia/text_recipes_cassava.htm"Cassava Leaves Soup,
"http://www.phillipmartin.info/liberia/text_recipes_beans.htm"Beans Gravy Soup,
"http://www.phillipmartin.info/liberia/text_recipes_pumpkin.htm"Pumpkin Soup, and
"http://www.phillipmartin.info/liberia/text_recipes_jollof.htm"Jollof Rice,

"I was able to find all the needed ingredients in Ohio at a Korean Grocery.
If I can manage that, so can you.
Preparation for a meal was no small task.
There were no microwaves or fast food restaurants.
It took three hours to prepare a meal.
The rice had to be pounded in a mortar (as seen in the above cartoon) and then a fanner basket was used to separate the grain from the chaff.
Meals were cooked over a coal pot, sort of like a hibachi, with charcoal.
Frequently I was ready to leave the home of a friend when he insisted I stay for dinner.
It was a test of patience when I realized none of the preparations had yet begun.
However, I had parents who insisted on manners and the food was always good -- if it wasn't cassava. "

Cassava Leaves
Phebe Cook Book, Cuttington, Liberia

1/2 cup palm oil
salt to taste
1 bunch cassava leaves
hot pepper to taste
1 large onion
2 chicken bullion cubes
1 small can tomato paste
1 pound meat if desired
Boil palm oil.

Add ground cassava leaves, onion, tomato paste, salt, hot pepper, chicken bullion cubes, and meat.
Cover with water and then boil it to death.
When the water is gone, it is ready.
Serve over rice.


Beans Gravya
Liberian dish from Albert Quayee
Zwedru, Liberia

1 1/2 cups beans
salt to taste
1 gin bottle full of palm oil
hot pepper to taste
1 large onion
2 chicken bullion cubes
1 small can tomato paste
1 pound meat if desired

Soak a cup and a half of beans overnight.
What ever kind of beans they sell at the market that day will do.
Boil the living daylights out of them until they are easily mashable.
Mash half of the beans to smithereens.
In a deep pot pour in a gin bottle full of oil (half cup) or about a cup if you want it really Liberian.
If you want it more American, only put in enough to sauté one onion.
Brown the onions and dump in a container of tomato paste.
Add salt and pepper to taste, one teaspoon of red peppers, and a couple chicken bullion cubes.
Pour in the mashed and unmashed beans into the pot and bury it all in water -- about a cup or two.
Then boil it all away.
When the soup is thick, it's done.
Serve over rice.


Pumpkin Soup
A Liberian Dish from Albert Quayee
Zwedru, Liberia
1 large onion
2 chicken bullion cubes
1 cup palm oil
salt to taste
1 medium squash
hot pepper to taste
1 small can tomato paste
1 pound of meat if desired

Bring oil to a boil and the fry one large onion.
Toss in pumpkin or squash and cook until soft.
Add one small can of tomato paste, any meat if desired, a few chicken bullion cubes, salt, and one teaspoon of hot pepper.Cover with water and boil it to death.
The soup is finished when is reaches a desired thickness
Serve over rice


Jollof Rice
Phebe Cook Book, Cuttington, Liberia
1 pound chicken
1 can mixed vegetables
salt / pepper to taste
1 can tomato paste
1 large onion
3 chicken bullion cubes
1/2 lb. cubed salt pork,
3 cups rice ham or beef
hot pepper

Season chicken with salt and pepper to taste.
Let it stand about five minutes.
Brown the chicken in a frying pan with one half cup hot oil.
Then, put the chicken in a large pot.
In the same frying pan add onion, one half pound cubed salt pork, ham, or beef.
Fry these lightly and add to the chicken.
Combine one small can mixed vegetables (drained), one small can of tomato paste, three chicken bullion cubes, salt and pepper to taste.
Simmer ten minutes.
Add three cups of rice, stir well, and cook slowly 35 - 45 minutes.Variations could include shrimp or spare ribs.
Variations of vegetables could include string beans and stewed tomatoes.
Three types of meat are often used.


Jollof Rice – Americanized Version
1/2 lb. shrimp, shelled
1 large package rice
1/2 cup cooking oil
2 pound package
3 cups hot water
3 onions sliced
1/2 head of cabbage
2 cans whole tomatoes
1/4 lb. string beans
2 cans tomato paste
1 frying chicken
salt, pepper, allspice
1/2 lb. spareribs
1/2 smoked ham

Cut up chicken, spareribs, and ham, add shrimp and season with salt and pepper.
Put oil in large pot over medium heat.
When hot, add chicken, spareribs, ham, shrimp, and onions.
Sprinkle with salt, pepper, allspice, and sauté until light brown.
Meanwhile drain juice from whole tomatoes in a separate bowl.
Add to sautéed meat, the whole tomatoes, tomato paste, cabbage, and string beans.
Cover and steam for about 15 minutes.
Then, add water lightly salted, for 10 minutes.
Drain in colander; add rice to chicken sauce, simmer over low heat, stirring occasionally.
Serve on platter garnished with lettuce leaves, hard boiled eggs, and pepper rings.
Courtesy of "http://www.phillipmartin.info/liberia/text_recipes_intro.htm"http://www.phillipmartin.info/liberia/text_recipes_intro.htm


Liberian Pineapple Nut Bread
Yield: 1 loaf
2-1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup wheat bran
2 eggs, beaten
3/4 cup crushed pineapple, drained
1/2 cup chopped roasted peanuts or walnuts

Preheat oven to 360 F.
Sift the flour, baking powder, baking soda, and salt into a large bowl.
Mix in the wheat bran.
Add the eggs, pineapple, and 1/4 cup of the nuts.
Mix together thoroughly.
Pour the batter into a greased loaf pan.
Bake for 1 hour, or until a toothpick or tester inserted in the middle of the loaf comes out clean. Sprinkle with the remaining chopped peanuts or walnuts.

Source:
"http://www.bakingshop.com/store/index-item_id-0788168037-search_type-AsinSearch-l-us.htm"
A Kwanzaa Celebration, by Angela Shelf Medearis

Books:
"http://www.bakingshop.com/store/index-mode-books-input_string-Kwanzaa-l-us.htm"
Kwanzaa

Courtesy of
"http://www.our-daily-bread.com/recipes/liberian.htm"http://www.our-daily-bread.com/recipes/liberian.htm

Liberian Pineapple Nut Bread
Yield: 1 loaf
2-1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup wheat bran
2 eggs, beaten
3/4 cup crushed pineapple, drained
1/2 cup chopped roasted peanuts or walnuts.

Sift the flour, baking powder, baking soda, and salt into a large bowl.Mix in the wheat bran.
Add the eggs, pineapple, and 1/4 cup of the nuts.
Mix together thoroughly.
Pour the batter into a greased loaf pan.
Bake for 1 hour, or until a toothpick or tester inserted in the middle of the loaf comes out clean. Sprinkle with the remaining chopped peanuts or walnuts.

Courtesy of
http://www.mail-archive.com/bread-recipe@yahoogroups.com/msg01165.html

I hope all of these wonderful recipes bless your family.
It was fun looking for them.

Jennifer Richardson
www.richardsonstudios.blogspot.com