Liberia
Rice and fiery palm-oil soups, Americo-Liberian rice bread — huge, cheap plates on Africa's oldest republic.
Liberians will tell you a day without rice isn't a proper day. It's the base for everything, ladled over with rich, pepper-hot, palm-oil soups — palm butter from pounded palm nuts, cassava leaf, potato greens, goat or pepper soup — and the portions are famously enormous and cheap. Fermented cassava dumboy and fufu are the 'swallows', torn and dipped by hand.
What makes it its own is the settler layer. Founded by freed African-Americans, Liberia carries a US-Southern streak through its food — jollof rice sharing the table with sweet rice bread and doughnut-like kala. Palm oil and fierce pepper run through it all, a cold Club beer or a gourd of palm wine to cool the burn. Big-hearted, fiery, unlike anywhere else on the coast.
- Palm butter (palm-nut oil soup)
- Cassava leaf (ground cassava-leaf stew)
- Dumboy (pounded cassava swallow)
- Jollof rice (spiced tomato rice)
- Pepper soup (fiery light broth)
- Rice bread (banana-rice-flour loaf)
- Club beer (national lager)