Here are a few dishes you are likely to come across in Liberia

Also known as Palaver sauce, Palava sauce, Plasas, Kontonmire, Kentumere, Nkontommire and pla’sas, this dish is basically a stew widely consumed throughout the country. It can be made with any kind of meat including chicken, beef, pork, chevon, mutton, or even fish, shrimps, assorted spices, and vegetables. It is served along with white rice.

Jollof Rice is rice cooked in tomatoes, tomato paste, onions, salt, spices and chili peppers. Optionally, vegetarian and/or non-vegetarian ingredients such as beans, carrots, cassava, meats, or fish are also added.

Palm butter soup is a meat dish (usually cooked with chicken and ham) and typically made by boiling and grinding palm nuts, and then cooked with pepper, dried fish, okra, and many other spices and seasonings. Though it is a delicacy of the African ‘Kru’ tribe, it is widespread throughout the country.

Fufu is an indispensable side dish, popular equally at home, as a street food and even for Thanksgiving dinner. This is something similar to bread or pancakes, usually made from a dough of cassava and plantain, and is a medium for eating the main dish with.

Fried and curried sweet potato leaves cooked with meat or chicken and eaten with steamed rice. Alternately, sweet potato leaf is often replaced with cassava leaf as well.

Liberian GB is often served as a delicious party food at weddings. This is yet another thick-gravy non-vegetarian dish cooked with lots of flavorful ingredients to be eaten with rice or fufu.

Pepper Kala are dumplings deep-fried in oil and served with a spicy dipping.

Spicy chicken: African Stewed chicken with different kinds of flavor, chicken, and seafood.

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