Liberian Cuisine Collard Greens
Liberian Collard Green
- Place the bacon in a large deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate and crumble.
- Heat collard greens, vegetable oil, water, and chicken bouillon in a large pot over medium heat. Simmer until greens are wilted, about 10 minutes. Stir bacon, peanut butter, liquid smoke, soul food seasoning, cayenne pepper, salt, and black pepper into pot; cover and simmer until greens are very tender and peanut butter begins to separate, about 1 1/2 hours. Add more water if the mixture becomes too dry.
- Stir flounder fillets into greens. Continue to cook until fish breaks down, about 30 minutes more, stirring frequently.
One of the shared culinary traditions of African Americans is soul food. The meals are typically eaten during special occasions and holidays such as Thanksgiving. Soul food includes collard greens, fried okra, and corn bread, all of which are also eaten by Liberians with differences in preparations.
Collard greens is a popular Liberian dish. As with African Americans, Liberians mostly eat collard greens during holidays and special occasions.
Unlike African Americans, however, Liberians prepare collard greens as a soup or stew and eat it with rice.
As with other greens in Liberia, the collard greens must be shredded very finely before being fried with vegetable oil or cooked with palm oil. The greens are packed tightly into a bundle then shredded with a sharp knife very close to the hand. Steamed or fried pieces of meat such as chicken or fish are added at the very end.
Preparing fried collard greens is different from collard greens prepared with palm oil. When frying collard greens, shredded greens are added into hot oil with onions, garlic, pepper, and seasonings. These ingredients are stir-fried. Water or broth is also added to cook the ingredients. Next, fried pieces of meat, chicken, and fish are added into the pot. The soup is then seasoned to the preparer’s liking, who then allows the water to boil out completely before serving the greens over rice.
During the preparation of palm oil collard greens, shredded greens, onions, garlic, pepper, and seasonings are added into the pot with water to boil. Once the water has decreased and the ingredients are cooked, steamed meat, chicken, and fish are added. The soup should be seasoned to your liking before adding palm oil. Let the remaining water dry out and serve over rice.
credit to Libpositive