World Cuisines

Cassava Leaf (Liberian)

Liberia

Liberia's cassava leaf: young cassava leaves pounded and cooked in palm oil with meat, fish and groundnuts (or torborgee-style with soda) — Monrovia's deep green comfort. Ingredients: cassava leaves, palm oil, beef, smoked fish, groundnuts or baking soda (torborgee style), onions, chiles, ogiri.

What it is

Liberia's cassava leaf: young cassava leaves pounded and cooked in palm oil with meat, fish and groundnuts (or torborgee-style with soda) — Monrovia's deep green comfort. Ingredients: cassava leaves, palm oil, beef, smoked fish, groundnuts or baking soda (torborgee style), onions, chiles, ogiri. Recipe: 1) Pound and boil the leaves. 2) Add meat and fish. 3) Finish with palm oil and nuts. 4) Simmer into a rich sauce. Serve: over rice, the Liberian way (rice is life — the national lunch conversation). Flavor: green, rich, profound. History: Liberia's leaf stews blend indigenous forest cooking with its unique Americo-Liberian layer. See also: Palava Sauce, GB Soup.

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