African Cuisine! Republic of Liberia

African Cuisine!

Republic of Liberia

Liberia gets its name from the Latin word liber which means “free”, so Liberia means “Land of the Free.” Liberia is located on the West African coast. It is bordered by Sierra Leone to the northwest, Guinea to the north and Cote d’Ivoire, to the east. In 1816, a group called, the American Colonization Society, or the ACS, which was made up mostly of Quakers and slaveholders in Washington DC, agreed that black Americans should be repatriated to Africa. The Quakers opposed slavery and felt that freeborn, black slaves would face a better chance in Africa than in the United States. They also wanted them to spread Christianity, which they did, resulting in Liberia becoming the most Christian of all African countries. The slaveholders however, only agreed to the emigration because they were in fear of a slave rebellion, like the one that took place in Haiti, called Santo Domingo. In 1822, the fi rst ship of 86 black emigrants landed on Cape Montserrado, at the time known as the Grain Coast.

Liberian Chicken Gravy

www.internationalcuisine.com/liberian-chicken-gravy/ Liberian chicken gravy is a dish made for special occasions. Meat is expensive for the average Liberian family. Fish is much more affordable. This dish has complex flavors that are spicy and delicious. It is often served with check rice and fried plantains. Serves 4

Ingredients:

• 2 pounds chicken cut up (for cooking the chicken you need a little salt pepper, paprika, chicken bouillon and chopped onion. These ingredients are in addition to what is listed below.) • 1 pound large shrimp cleaned and de-veined • 1/2 cup fresh green beans cut up • 2 large red bell peppers chopped coarsely • 1 green bell pepper. chopped coarsely • 2 Tablespoons tomato paste • 3 tomatoes chopped, coarsely • 1 medium onion chopped, coarsely • 5 garlic cloves chopped • 1/2 teaspoon ginger chopped • 1 scotch bonnet or habanero pepper • 1/8 cup fresh parsley • 1/8 cup fresh basil • 1/2 cup vegetable oil • 1 Tablespoon chicken bouillon • 1/2 teaspoon cayenne pepper • salt and pepper to taste

Directions:

• Put the chicken in a large pot and cover with water • Boil the chicken with salt, pepper, paprika, chicken bouillon and some chopped onions: • Cook until tender. (times vary depending on chicken pieces) • Remove the chicken and Reserve the stock. • In a blender or food processor blend together

the tomatoes, bell peppers, onions, garlic, herbs and pepper. • In a heavy duty pan, add 1/2 cup oil add in the blended mixture then the tomato paste. • Saute for about 10 minutes to blend the flavors together. • Add in the cooked chicken and about 2 cups of the reserved stock, let simmer for another 10 minutes. • Add in the cut up fresh green beans, stir • Add in the shrimp and cook for another few minutes • Adjust the seasonings, add in more stock if necessary and chicken bouillon • Serve with Check Rice or white rice and enjoy!

Check Rice (Spinach and Okra Rice)

https://www.internationalcuisine.com/liberian-check-rice/ Liberian Check Rice is a loved dish there. Rice is enjoyed in some form on a near daily basis in Liberia. This rice is made with jute leaf which when cooked has the same texture that okra imparts to a dish. Jute leaf or molokehya is not always easy to find but is sometimes available in your local African or Middle eastern market. Use the typical substitute for this which is a combination of okra and spinach. Serves 4

Ingredients:

• 3 cups parboiled rice • 16 oz Jute leaf (defrosted OR • 10 oz each of frozen okra and chopped spinach • 1/4 teaspoon of baking soda • 1 1/2 cup of water • pinch of salt

Directions:

• The instructions are the same whether using Jute leaf or a combination of okra and spinach • In a pot add the frozen jute leaf or spinach and okra along with the water and the baking soda. • When done, drain the water off using a strainer. • Using a potato masher mash well then mix with your cooked rice. • Make sure to not over cook the rice, you want it parboiled and not at all mushy • Enjoy with Chicken Gravy

Rice Bread

https://www.internationalcuisine.com/liberian-rice-bread/ Liberian rice bread is very similar to banana bread. It is made with mashed bananas and cream of rice for a quick and easy snack. It is delicious straight out of the oven and it stays nice and moist for up to a week. This is often served with tea or coffee. Provides 12 slices.

Ingredients:

• 2 cups cream of rice cereal • 3 cups mashed ripe bananas • 1/2 cup vegetable oil • 4 Tablespoons sugar • 1/2 teaspoon nutmeg • 1 teaspoon salt • 1 cup water • 1 teaspoon baking soda

Directions:

• Preheat oven to 400 degrees • Put all ingredients together in a large bowl and mix until thoroughly blended. • grease a 8x12 rectangular pan or 9”round cake pan • Pour the mixture into the greased pan • cook for approx 30 minutes or until a toothpick comes out dry.

PINEAPPLE-GINGER BEER

(A NON-ALCOHOLIC DRINK)

beverage despite its name. It is light and refreshing perfect for a warm summer day. It is also made with the skin of a pineapple so next time you are using a pineapple for a dish, you should keep this recipe in mind. Ginger has wonderful health benefits like vitamin K. B6 and magnesium so not only does it taste good, it is good for you. Makes 1 gallon

Ingredients:

• 2 lbs fresh ginger root • 1 Cup of Sugar +/- to taste • 1 ripe pineapple • 14 cups water • 1 tsp to 1 Tablespoon whole cloves to taste

Directions:

• Wash your ginger root. Use a cutting board and small, sharp knife to cut into half-inch pieces. • Transfer a half of the cut ginger into the blender. Add 2 cups of water. Cover and set blender to high. Blend until ginger is in small pieces and mixed in the water. Transfer this mixture to a big pot at least 8 quarts. Repeat with the rest of the ginger. Add this mixture to the pot. • Wash the pineapple. Use a sharp knife to remove the peeling. You should slice the peeling off so that you also remove a half-inch of pineapple with the skin. • Cut the peeling into one-inch pieces. Transfer a half of the cut pineapple peeling to the blender. Add 2 cups of water and blend on high until pineapple is in small pieces and mixed in the water. Transfer to the pot of ginger. Repeat with the rest of the cut pineapple. Add to the mixture in the pot. Note you are not using most of the fruit of the pineapple so use it for another recipe or just enjoy it while you are making you ginger beer. • Add 10 more cups of water to the pot. Add cloves try just one teaspoon to start and add to taste. • Bring to a boil on high and boil on mediumhigh for 30 minutes. • Remove the pot from the stove. Cover the pot and allow the mixture to sit for 8 hours or overnight at room temperature. • Pour the mixture through a metal sifter to remove the larger pieces of ginger, pineapple peel, and cloves. Use a big spoon to press and help force the liquid through the sifter. • Next, Use some cheese cloth to strain out the finer particles. You will have to use your hand to wring out the ginger beer out of the cloth. • To sweeten, first add 1 cup of sugar and stir.

Add more sugar according to your taste. Cut and squeeze in lime, if desired. Chill and enjoy. • Store in the refrigerator.

Liberian Milk Candy

https://www.internationalcuisine.com/liberian-milk-candy/ Liberian milk candy is super easy to make and you can control how hard or dark you want your candy treat to be. You can get as creative as you like with garnishes or flavorings however we loved it with just a piece of a roasted peanut on top and plain. Here are a few suggestions if you want to embellish you candy further. You could garnish with peanuts, almonds, pistachios, or even

chocolate, raisins, sesames seeds or macadamia nuts. If you would like to add flavorings consider vanilla, nutmeg, rum, bourbon (if not serving minors of course) or even coconut milk. However you make it, you are sure to love it! Makes about 12 pieces

Ingredients:

• 1 14 oz can of sweetened condensed milk • 1 cup vegetable oil • Garnish and flavoring if using

Directions:

• Using a couple of tablespoons of vegetable oil, grease up two plates • In a sauce pan, heat 1/4 cup of oil over medium heat • Add the condensed milk and optional flavorings you are using if any, and stir constantly • Cook until the candy thickens and becomes golden brown in color. • You can adjust this to make a hard candy with darker color just cook it longer, just remember to stir constantly so that it does not stick or burn. • Remove the mixture from heat and place on one of the oiled plates. • Allow to cool about 5 minutes or just until you can handle it without burning yourself • Use the remaining oil to grease your hands while you make little balls of candy. • If you are going to garnish them, use your fingers to create a crater in each piece in the middle of the ball. • If using a garnish place in the crater.

Pepper Soup

https://nationalfoods.org/recipe/national-dish-of-liberiadumboy

Ingredients:

• 1 lb goat meat, beef or chicken (cut into bite sized pieces) • 1 lb uncooked shrimp • 3-4 cups water • 1 medium onion (peeled and quartered) • 2 habanero peppers • 3 whole okras • 2 beef flavored bouillon cubes • 2 bay leaves • Salt

Directions:

• Place the meat, onions, bay leaves and peppers into a large Dutch oven pot. • Add the water to the pot, then season with a generous pinch of salt and crumbled bouillon cubes. • Bring the soup to a boil. • Cover the pot and allow it to simmer for about thirty (0:30) minutes until the meat is tender. • Add the shrimp to the soup. • Add the okras. • Stir the soup, then let it cook for ten (0:10) minutes on medium high heat. • Let the soup simmer on low heat until it is ready to be served.

Image credit: publicholidaynews.com, World

Health Organization, FrontPage Africa, blog. ojaexpress.com