By Meg Carter, ChildFund Sponsorship Communication Specialist
Much of the news coming from Liberia during the past year has been tragic, with the Ebola virus having claimed thousands of lives. But there’s much, much more to Liberia than the virus. Let’s take a moment and learn about Liberian cuisine, which combines traditional West African and Southern Creole techniques.
Most meals are prepared in a single kettle over a three-stone fire. Liberians also have a long tradition of baking pastries. Their bakeries are noted for sweet potato, coconut and pumpkin pies; sweet potato cookies, peanut cookies, cassava cakes, pound cakes and spice cakes.
Jollof rice is a favorite meal, and it originated with the Wolof population of Senegal and The Gambia and has spread to other African countries. The recipe varies according to locally available ingredients.
¾ cup palm oil or peanut oil
1 pound shrimp, peeled and deveined
½ pound chicken, cooked
½ pound smoked pork, cut into 1-inch chunks
½ sweet onion, finely chopped
½ cup bell peppers (green, red, yellow and purple), finely chopped
1 or 2 Scotch bonnet or habanero peppers, seeded and finely chopped
½ teaspoon fresh ginger, finely chopped
2 cups tomatoes, chopped
12 ounces tomato paste
1 quart water
1 tablespoon sea salt
6 sprigs fresh thyme
2 cups short-grain white rice, prepared as directed on package
Pour ¼ cup of oil into a large saucepan. Sauté shrimp, chicken and smoked pork on medium-high heat until slightly brown. Remove from the pan.
In the same saucepan, add the rest of the oil and sauté onions, hot peppers, bell peppers and ginger on medium-high heat. Add tomatoes and reduce to medium heat. Simmer for 5 minutes; then stir in tomato paste, water, salt and thyme. Add the meat and shrimp to the mixture. Cover and simmer for 20 minutes on low.
Lift the meat, shrimp and tomatoes from the sauce with a slotted spoon, and stir prepared rice into the sauce. Serve on a platter with the meat and shrimp in the center. Serves 6-8.