LIBERIAN CUISINE

Liberian cuisine has been influenced by contact, trade and colonization from the United States, especially foods from the American South, interwoven with traditional West African foods. The diet is centered on the consumption of rice and other starches, tropical fruits, vegetables, and local fish and meat
A typical Liberian dinner consists of dumboy or fufu served with palm butter and palava sauce, meat stew, country chop (a mixture of meats, fish, and greens cooked in palm oil), jollof rice, and beef internal soup. Rice bread and sweet potato pone are served for dessert, and ginger beer is drunk throughout the meal.
Many Liberians grow their own rice, sugar cane, and cassava (a starchy root). Rice is eaten at least twice a day (much more than any other starch). Foreign rice, or pasava , is considered much better than locally grown rice because of the rocks that get mixed up with the local rice during harvesting.
Palm oil or palm butter usually comes with the meal, and wine is also made from the palm nut. Cassava leaves and potato leaves are both boiled and eaten like spinach. Sugar cane is either refined, or after cutting through the tough bark, the sweet juice is sucked straight out of the cane bought at the marketplace.
Much of the culture and foods from Liberia are adapted from African American culture. This can be seen in the American currency that is often used to purchase groceries and in the American English language that is spoken on the streets of Monrovia. Rioting Liberians calling for cheaper rice in 1980 supported a failed coup against the American-Liberian government. There are thirty native Liberians for every one American Liberian, but American Liberians have control over the official government. Native Liberians fought a civil war against American Liberians from 1988–1995. Since then, the country has struggled to recover and make enough food for its people.

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