3 dishes people actually cook in Liberia: what they are, how long they take, and what you need to buy.
What can you cook from Liberia? 3 traditional Liberia dishes, from Jollof rice (105 min, the quickest) to Cassava bread (150 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Liberia on the map. Drag to spin the planet.
A dense sweet Liberian bake in which grated cassava replaces most of the flour and is spiced with nutmeg and cinnamon.
The Liberian version cooks chicken, salt pork and smoked ham inside the rice, in a base of red palm oil and tomato paste fried until the oil separates.
A Liberian stew of finely chopped potato greens or jute leaves cooked down in red palm oil with meat and smoked fish until the oil rises to the surface.
Copper documents three dishes from Liberia: Cassava bread, Jollof rice and Palava sauce. Onion and red palm oil each appear in more than one recipe. Two of the three are simmered. One of the three needs an oven. Between them they use 28 different ingredients.
The three recipes need 28 ingredients between them, of which 3 are shared by more than one dish. Red palm oil the hardest to find: of the 586 dishes in Copper's atlas, 12 use red palm oil. Every ingredient list on this page is complete, with quantities, and free to read.
Jollof rice is the quickest at 105 minutes. Cassava bread is the longest at 150 minutes, most of it unattended. The median is 120 minutes — a weekend dish rather than a weeknight one.
None of the dishes from Liberia here is rated easy, but every one has the full method written out step by step, free to read. Jollof rice is the shortest way in.
Liberia is part of West African.
Countries close to Liberia on the globe — and close on the plate.
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