Country Chop
10 cents worth of palmnuts, approx 7 cups
11/2 lbs of meat cut in cubes
2 dried fish, well boned
4 pieces of chicken
5 2 bouillon cubes, beef or chicken
1 onion, sliced or pounded
pepper to taste (hot)
seasoned salt to taste
Wash palm nuts well, cook until tender. Beat palm nuts in a mortar with a pestle. Wash beat up palm nuts (once separating nuts from chaff.) Strain the watery part and throw the chaff away. Season meat, fish and chicken together. Put meat and dry fish into a medium size pot half filled with water. Cook until meat
And fish becomes tender. (More water may be added.) Now add your chicken. When mixture is well cooked and dried add the prepared palmbutter. Let palmbutter cook on high then switch to a medium heat. When palmbutter becomes thickened or dry it is ready to serve.
Serve it with rice or fufu. Serves 4 people.
Plantian chips
3 or 4 plantains 2cups of oil
Peel very green plantains and slice very thin. Fry in deep oil until golden brown and crisp then drain on paper towel. sprinkle with salt. Keep in sealed containers. Stays for two weeks to a month.
Bonnie Pepper Soup
5 dried bonnies(dried fish) 1lg. onion
1/2 qt. water 2 pods hot pepper
1 tbsp tomato paste,
salt and pepper to taste.
Peel bonnies and pick bones out. Put bonnies into pot with other ingredients. Boil until bonnies are done.
Goat meat soup
2 lbs goat meat
2 tomatoes
1 tbsp tomato paste
2 med. onions
2 qts. water hot peppers to taste
salt and black pepper to taste stockfish and dried bonnies may be added if desired.
Cut up goat meat into pieces about 2-3 inches. Wash and season with black pepper, hot peppers and salt. Season with sliced onions. Let stand for 30-40 minutes to allow seasoning to soak in. Put in 2 quarts of water in the pot and add the well seasoned meat, few slices of onions, fresh tomatoes, and tomato paste and put on stove to boil. continue cooking until meat is tender.
serve hot-
LIBERIAN SWEET POTATO PONE
Yield: 9-inch square potato pone
In a 3-quart saucepan:
Combine: 3 cups GRATED RAW SWEET POTATOES
1 cup MOLASSES OR DARK CANE SYRUP
2 tsp. GROUND GINGER
2 tsp. BAKING POWDER
1 tsp. SALT
1/3 cup VEGETABLE OIL.
Simmer slowly, stirring constantly, for 10 minutes
Pour into well-greased 9-inch baking pan.
Bake at 325′ for 30 minutes, stirring up every 5 minutes for the first 20 minutes.
Smooth down the top and allow to brown.
Cut into squares and serve either hot or cold
JOLLOF RICE
Yield: 8 portions
Jollof Rice is served with variations in many countries of West Africa. In Liberia pigs’ feet are used with salt pork and bacon as well as with chicken. This dish may be made from scratch with fresh chicken pieces, alone or in combination, but it is also an excellent dish for leftover chicken, veal, turkey, tongue, ham, bacon, etc.
In a 10-inch skillet:
Saute: 2 Ibs. COOKED MEATS (such as chicken, bacon, shrimp, smoked pork) cut in 1-inch chunks in
1/2 cup VEGETABLE OIL until slightly brown.
In a 4-quart kettle:
Saute: 1/2 cup YELLOW ONIONS, finely chopped
1/2 cup GREEN PEPPERS, finely chopped
1/2 tsp. GROUND GINGER (optional), in
1/4 cup VEGETABLE OIL until onions are soft.
Add 1 16-oz. can WHOLE TOMATOES (2 cups).
Simmer for 5 minutes.
Add: 2 6-oz. cans TOMATO PASTE
2 quarts WATER
1 Tbs. SALT
1/2 tsp. BLACK PEPPER
1/2 tsp. THYME
1 tsp. CRUSHED RED PEPPER.
Add the cooked meat and simmer 20 minutes longer.
In a 2 quart saucepan:
Cook: 2 cups WHITE RICE in
5 cups CHICKEN STOCK or WATER until tender.
Correct the Seasonings with salt, pepper, etc.
Combine the sauce of the meat with the rice.
Pour the Jollof Rice in a deep bowl, arranging the meat in the center.
Rice Bread
1 c rice meal
1 tsp baking powder
1/8 tsp soda
1/4 c sugar
1/4 tsp nutmeg
1/4 tsp salt
3/4 c mashed plantain
3/4 c milk or water
1/4 c vegetable oil or margarine
Mix all dry ingredients; set aside. Combine mashed plantain and liquids; add to dry ingredients and mix well. Bake in greased 8- x 12-inch baking dish or pan at 350 degrees F for about 1 hour.
Peach Fool (Liberia)
Yield: 8 1/2-cup servings
In a 2 quart bowl:
Fold: 2 cups STEWED PEACHES (drained, pureed, and cooled) into
2 cups CUSTARD, boiled, or VANILLA PUDDING (from a mix) cooled to room temperature.
The term “fool” (also the Egyptian word for lentils) comes from the English and means essentially a fruit puree folded into a soft custard or whipped cream. You may begin with any good custard recipe, vanilla pudding, or whipped cream. Use one part custard or cream to one part pureed, mashed, or cut fruit.
Boiled Cassava
3 medium cassava
3 cups water
1/2 tsp. salt
Peel and wash cassava. Slice up cassava into desired size. Put into pot and add salt and water. Bring to boil until cassava is tender. Boiled cassavas are usually served with butter or gravy.