Liberia

Country - Liberia

Cuisine Description - Liberia is a small country with a rather unified cuisine. In the capital, Monrovia, the local restaurants are not so much focused on the traditional Liberian cuisine. Instead, there is a wide variety of Mediterranean food, Italian, French and American, with all their specialties. Still, due to the fact that it lies on a peninsula, between the Atlantic Ocean and the Mesurado River (Monrovia is a great port city) there is a wide spectrum of seafood (especially shrimp), which is served with rice. The meals that are served here are basically mixtures of fish with other types of meat, like the Eggplant stew with Chicken, fish or other meat, Onion, Eggplant, tomato balls, tomato paste, oil and pepper or the jollof rice, which consists of a sauté made of cooked meats (Chicken, Bacon, shrimp or smoked Pork – cut in cubes), vegetable oil, yellow onions, green peppers, ground ginger, whole tomatoes, tomato paste, thyme and chicken stock – all these are placed in the centre of a bowl full with jollof rice. There is also a local dish called the Monrovian collards and cabbage, which is made of Bacon, Onion, red and black pepper and collard greens. In the rural areas of Liberia, the predominant meals include root plants, rice and fruits. Copyright Liberia