Liberia

Liberia, Africa's oldest republic, was founded by freed American slaves who brought their culinary traditions across the Atlantic. The result is a fascinating fusion: American Southern influences blending with indigenous Kpelle, Bassa, and Grebo cooking traditions. Rice is the foundation—so central that "eating" and "eating rice" are synonymous. The cuisine features rich palm butter sauces, fufu made from fermented cassava, and the beloved pepper soups that Liberians crave. Dumboy (cassava fufu), palm butter, and country chop (the local term for traditional food) define the national palate. The coast provides seafood, the forests yield game and wild greens, and everywhere the assertive heat of Liberian peppers makes itself known.

Palm Butter Soup

The national dish of Liberia, palm butter is a rich, orange-red soup made from the pulp of palm fruits cooked with meat, fish, and crab. The distinctive flavor—earthy, slightly sweet, deeply savory—is unlike anything else. It's traditionally eaten with fufu or rice, and no Liberian celebration is complete without it.

Ingredients: 400g palm cream (canned palm soup base), 200g beef or goat (cubed), 200g smoked fish (deboned), 4 live blue crabs or 100g crab meat, 1 large onion (chopped), 2 hot peppers (habanero or Liberian pepper), 500ml water or stock, 2 Maggi cubes, 5ml salt, Fresh bitter balls (garden eggs) optional.

Preparation: Season the meat with salt and one Maggi cube. Boil in water until tender, about 45 minutes. Reserve the stock. Clean the crabs thoroughly if using live ones. Remove the top shell and quarter each crab. In a large pot, dilute the palm cream with the reserved meat stock. Bring to a simmer, stirring constantly. Add the cooked meat, smoked fish, crabs, onion, hot peppers, and remaining Maggi cube. Simmer for 30-40 minutes, stirring occasionally. The oil will separate and rise to the top—this is correct. The soup should be thick enough to coat a spoon. Adjust salt and pepper to taste. Serve hot over rice or with fufu, making sure each portion gets some of each protein.

💡 Palm cream is available at African grocery stores—don't substitute palm oil, as the flavor is completely different.

Dumboy

Liberia's beloved cassava fufu, dumboy is made by boiling cassava until soft, then pounding it into a smooth, stretchy mass. It's the traditional accompaniment to palm butter and other soups, eaten by pinching off pieces and using them to scoop up sauce. Make dumboy is a communal activity, often accompanied by singing.

Ingredients: 500g fresh cassava (peeled and chopped), Water for boiling, 2ml salt.

Preparation: Peel the cassava and remove the fibrous core. Cut into chunks about 5cm thick. Place cassava in a pot, cover with water, add salt, and bring to a boil. Cook for 30-40 minutes until very soft—a fork should pierce it easily. Drain the cassava, reserving some cooking water. While still hot, transfer to a large mortar or heavy bowl. Pound vigorously with a pestle or heavy wooden spoon, adding splashes of cooking water as needed. The goal is a smooth, stretchy mass with no lumps. Continue pounding for 15-20 minutes. The dumboy is ready when it's completely smooth, elastic, and pulls away cleanly from the mortar. Wet your hands and shape the dumboy into a ball. Transfer to a serving dish. Serve immediately alongside palm butter soup or other stews, pinching off pieces to scoop up the sauce.

💡 The key to smooth dumboy is pounding while the cassava is still hot—once it cools, it won't come together properly.

Jollof Rice

Liberia's version of the beloved West African one-pot rice features a distinctive smoky undertone from the tomato paste being fried until almost burnt. The rice cooks in a rich tomato-based sauce with meat, absorbing all the flavors. The crispy bottom layer, called "the crust," is the prize.

Ingredients: 250g long-grain rice, 300g chicken pieces, 60ml vegetable oil, 3 tablespoons tomato paste, 2 medium tomatoes (blended), 1 large onion (sliced), 500ml chicken stock or water, 2 Maggi cubes, 1 Scotch bonnet pepper, 5ml salt, 1 bay leaf.

Preparation: Season chicken with salt and 1 crumbled Maggi cube. Brown in oil over high heat until golden. Remove and set aside. In the same pot, fry the tomato paste for 5-7 minutes until it darkens significantly—this is essential for the smoky flavor. Add onion and cook until softened. Add blended tomatoes and cook until thick and the oil separates, about 10 minutes. Rinse the rice and add to the pot, stirring to coat with the tomato mixture. Add stock, remaining Maggi cube, bay leaf, and Scotch bonnet. Nestle the chicken pieces into the rice. Bring to a boil, then reduce heat to very low. Cover tightly and cook for 25-30 minutes without stirring. The bottom will develop a crust—this is desirable. Let rest 5 minutes before serving. Scrape up the crust and distribute among diners—it's considered the best part.

💡 Don't fear the dark tomato paste—the almost-burnt flavor is what distinguishes Liberian jollof from other versions.