Liberian Cuisine: Cassava Leaf, Palm Butter & Country Chop
Liberian food is built on cassava, palm oil, and Atlantic seafood — the 'country chop' tradition of forest foods cooked in palm butter represents one of West Africa's most distinct culinary traditions
- 1
Cassava Leaf Stew Restaurant
Liberia's national dish - cassava leaves ground and cooked with palm oil, meat and dried fish - is served in traditional restaurants from tin bowls of white rice
- 2
Palm Butter Chicken Soup
Palm butter – extracted from oil palm fruit – is the base of Liberia's most festive soup; chicken, fish and vegetables simmered until the broth turns orange and fragrant
- 3
Fufu and goat soup
Pounded cassava fufu with goat meat soup – a West African standard with a distinctly Liberian seasoning of chives and hot pepper – found at every chop house
- 4
Roasted Corn and Peanuts
The classic Liberian street talk - char-roasted corn on the cob and peanuts sold by women vendors at every intersection; the easiest and most satisfying food in town
- 5
Atlantic lobster and barracuda
Monrovia's Atlantic seafood is exceptionally fresh — lobster sold by beach fishermen for a fraction of its international price, grilled simply with lime and chili
- 6
Cane Juice and Club Beer
Freshly squeezed sugarcane juice sold from carts alongside ice-cold Club Liberia beer — the two great drinks of Monrovia's market and beach culture