Liberia

Ask what Liberia eats and the answer starts with this: rice with rich soups: palm butter, cassava leaf and potato greens, pepper-hot and palm-oil deep, with Americo-Liberian baking. Look for Palm butter (meat or fish simmered in creamy pressed palm-nut sauce, over rice), Cassava leaf (finely pounded cassava leaves with palm oil, meat and dried fish) and Potato greens (sweet-potato leaves fried with onions, peppers and meat; everyday favourite). Palm nuts are boiled and pounded, and the pressed cream simmered slowly with meat and fish; it is Liberia’s defining celebration dish. This atlas has 28 Liberia dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.