Liberian cuisine

Liberian cuisinerefers to thecuisineofLiberia. It is centered on unique dishes of rice, cassava, plantain, yam, tropical fruits and vegetables (potatoes, greens, cassava leaf, okra, cabbage), as well as fish, meat and more. Liberian cuisine is also influenced by African American throughAmerico LiberiansandCaribbeanfood and recipes.
Liberia also has a tradition ofbaking, including cornbread, sour bread, rice bread, banana bread, and cakes.
Riceis a staple of the Liberia diet, whether commercial or country ("swamp rice"), and either served "dry" (without a sauce), with stew or soup poured over it, cooked into the classicjollof rice, or ground into a flour to makecountry breh(bread).Thecassavaortapiocaroot is processed and pounded into starchy foods such asfufu(using dried cassava) anddumboy(using boiled cassava). One especially popular pounded cassava dish is the northeastern regional variant glea-gbar, affectionately known as GB orgeebeeand generally served with a spicy mixed-meat soup.Eddoes(taro roots) are also eaten.
Popular Liberian ingredients includecassava,bananas,citrus fruit,sweet or regular plantains,coconut,okraandsweet potatoes.Heavystewsspiced withhabaneroandScotch bonnetchillies are popular and eaten withfufu.Potato greens, the leafy plant of the sweet potato, are widely grown and consumed, as isbitterball(a small vegetable similar to eggplant), and okra.
Other popular stews, referred to as "soups", are toborghee, bitterleaf, cassava leaf and palaver sauce. Toborghee consists of African eggplants which are stewed and spiced with fermentedpalm oil. It is often bitter in taste and typically associated with theLorma peopleinhabiting the area ofLofa.
Bitterleaf, referred to as "bittas" by the Sierra Leoneans, consists of bitter leaves mixed with ground melon seeds.
Cassava leaf, referred to as "gbassajama", is made from ground cassava leaves. The leaves are then braised and tenderized in a broth and mixed together with red palm oil stock.
Palaver sauce consists of jute leaves, also referred to as "plateau", that are stewed in a broth.
Fish is one of the key animal protein sources in Liberia, with a 1997 study noting that in the Upper Guinea countries (of which Liberia is one), fish made up 30–80% of animal proteins in the diet.However, studies have noted that in that region, consumption of fish actually declined from the 1970s to the 1990s due to "land and catchments degradation".Small dried fishes are known asbodiesorbonnies.
Bushmeatis widely eaten in Liberia, and is considered a delicacy.A 2004 public opinion survey found that bushmeat ranked second behind fish amongst Monrovians as a preferred source of protein.Of households where bushmeat was served, 80% of residents said they cooked it "once in a while", while 13% cooked it once a week and 7% cooked bushmeat daily.The survey was conducted during the last civil war, and bushmeat consumption is now believed to be far higher.
Endangered species are hunted for human consumption in Liberia.Species hunted for food in Liberia includeelephants,pygmy hippopotamus,chimpanzees,leopards,duikers, and various types of monkeys.
While Liberia produces, imports, and consumes some standard beers and liquors, the traditionalpalm winemade from fermenting palm tree sap is popular. Palm wine can be drunk as is, used as a yeast substitute in bread, or used as vinegar after it has soured.A local rum is also made from sugarcane, and called "cane juice"organa gana.