Elite life
Liberia (Liberian Recipes)
Ingredients:
1 c. butter
1 1/2 c. sugar
2 eggs
1 c. flour, sifted
2 c. corn meal
1/2 tsp. nutmeg
1/2 tsp. orange or lemon flavoring
1 1/2 c. milk
3 tsp. baking powder
Cooking Instructions:
Cream butter and sugar well. Add flavorings. Add eggs and beat well. Mix flour, corn meal, baking powder, salt and nutmeg. Add flour mixture to creamed mixture, alternately with milk. Bake in greased 9 x 13 inch pan at 350 degrees about 40 minutes. Liberian cornbread is much sweeter than ours and is eaten as a dessert.
Servings: 4
Ingredients:
2 cup Cream of wheat
1 tbl Sugar
4 tsp Baking powder
1 tsp Nutmeg
1/2 tsp Salt
1 1/2 cup Mashed bananas
2 Eggs
1 1/2 cup Water
1 cup Unsaturated oil
Cooking Instructions:
These recipes are from Liberia, Africa Mix dry ingredients together. Gradually add bananas, egg, water, and oil. Blend well. Bake in greased 8-inch by 12-inch pan for 45 minutes at 350 F. until knife stuck in center of cake comes clean. Remove from pan and cool.
Servings: 8
Ingredients:
1/2 cup Sugar
1 tsp Vanilla
1/2 cup Water
2 cup Half-ripe plantains, sliced
2 1/3 cup Flour
1/2 tsp Salt
1 1/2 tsp Baking soda
1 tsp Ginger
1 tsp Cinnamon
1/4 tsp Cloves
1/4 tsp Nutmeg
1/3 cup Butter
1 cup Molasses
1 cup Sour milk or 2/3 cup Boiling water
Cooking Instructions:
Buttered 9-inch square baking pan heavily. Make a syrup of the sugar, vanilla, and 1/2 cup water. Cook plantains in this syrup lightly. Drain. Slice plantains into coin-size pieces and spread evenly over bottom of buttered pan. Sift all dry ingredients and spices. Set aside. Put butter and molasses into a saucepan and bring to boiling point. Add milk (or water) and dry ingredients alternately. Beat vigorously. When smooth, pour mixture over plantains in pan. Bake at 350 F. for 50 to 55 minutes until done. Let stand for 5 minutes. Loosen with spatula. Turn upside down on serving plate. Cut in squares to serve.
Ingredients:
1/2 cup palm oil
1 bunch cassava leaves
1 large onion
1 small can tomato paste
Salt to taste
Hot pepper to taste
2 chicken bullion cubes
1 pound meat if desired
Cooking Instructions:
Boil palm oil. Add ground cassava leaves, onion, tomato paste, salt, hot pepper, chicken bullion cubes, and meat. Cover with water and then boil it to death. When the water is gone, it is ready. Serve over rice.
Ingredients:
1 1/2 cups beans
1 gin bottle full of palm oil
1 large onion
1 small can tomato paste
Salt to taste
Hot pepper to taste
2 chicken bullion cubes
1 pound meat if desired
Cooking Instructions:
Soak a cup and a half of beans overnight. What ever kind of beans they sell at the market that day will do. Boil the living daylights out of them until they are easily mashable. Mash half of the beans to smithereens. In a deep pot pour in a gin bottle full of oil (half cup) or about a cup if you want it really Liberian. If you want it more American, only put in enough to sauté one onion. Brown the onions and dump in a container of tomato paste. Add salt and pepper to taste, one teaspoon of red peppers, and a couple chicken bullion cubes. Pour in the mashed and unmashed beans into the pot and bury it all in water (about a cup or two). Then boil it all away. When the soup is thick, it's done. Serve over rice.
Ingredients:
1 large onion
1 cup palm oil
1 medium squash
1 small can tomato paste
2 chicken bullion cubes
Salt to taste
Hot pepper to taste
1 pound of meat if desired
Cooking Instructions:
Bring oil to a boil and the fry one large onion. Toss in pumpkin or squash and cook until soft. Add one small can of tomato paste, any meat if desired, a few chicken bullion cubes, salt, and one teaspoon of hot pepper. Cover with water and boil it to death. The soup is finished when is reaches a desired thickness. Serve over rice.
Ingredients:
1 pound chicken
Salt
Pepper to taste
1 large onion
1/2 lb. cubed salt pork, ham or beef
1 can mixed vegetables
1 can tomato paste
3 chicken bullion cubes
3 cups rice
Hot pepper
Cooking Instructions:
Season chicken with salt and pepper to taste. Let it stand about five minutes. Brown the chicken in a frying pan with one half cup hot oil. Then, put the chicken in a large pot. In the same frying pan add onion, one half pound cubed salt pork, ham, or beef. Fry these lightly and add to the chicken. Combine one small can mixed vegetables (drained), one small can of tomato paste, three chicken bullion cubes, salt and pepper to taste. Simmer ten minutes. Add three cups of rice, stir well, and cook slowly 35-45 minutes. Variations could include shrimp or spare ribs. Variations of vegetables could include string beans and stewed tomatoes. Three types of meat are often used.
Ingredients:
1 med. size cabbage
1 sm. mixed pkg. chicken thighs, and drum sticks
1/2 lb. ham cubes
1 lb. beef stew meat
3-4 tsp. Hunt's tomato paste
Water
1/4 tsp. black pepper
1 tsp. salt, if desired
2 bouillons, chicken
1 med. onion, chopped
Vegetable oil
Meat tenderizer
Cooking Instructions:
Cut off stem at cabbage head. Cut cabbage in 4 quarters. Chop up each into large hunks. Put aside. Season chicken with extra salt. Separately, season beef with meat tenderizer, salt, and pepper. Set aside. Heat some vegetable oil in a frying pan. Fry chicken and meat together until golden brown or firm. Put contents in a bowl. Reduce heat to low. Pour oil in pot to cook cabbage. Put in cabbage. Fry cabbage until stiffness is limbo. Raise temperature to moderate. Stir constantly. Put in onions, salt, pepper, and tomato paste. Stir and simmer for about 4 minutes. Stir at least once. Add chicken, beef stew meat, and ham cubes. Stir and let it simmer for about 4 minutes. Again, stir at least once. Add water. Water should be an inch above contents. Stir. Stir occasionally. When contents begin to thicken, reduce heat to LOW. Watch it carefully to prevent sticking at bottom. When contents begin to stick, turn off heat. It is ready to serve.
Ingredients:
1 sm. pkg. mixed chicken pieces, thighs, or drumsticks
2 bouillon cubes
1/4 tsp. black pepper
1 tsp. salt, more if desired
2 tsp. regular flour
2 tsp. Hunt's tomato paste
1 med. size onion, chopped up
Vegetable oil
Water
1 tsp. soy sauce; optional
String beans, 1/4 to 1/2 lb.; optional
Cooking Instructions:
Boil chicken in slightly, salty water. Allow sufficient time for cooking to remove chicken off bones easily. Don't over cook or boil. Remove from heat. Cool. Remove chicken from bones. Save broth. Heat oil in frying pan. Fry chicken slightly brown. Heat should be moderate. Remove chicken from frying pan to a bowl. Pour out excess oil. Reduce heat to low. Put in onions. Saute. Add soy sauce, salt, pepper, and bouillon cubes. Mix well. Add flour. Stir. Add tomato paste. Stir. Add chicken and stir. Simmer for 2 minutes. Stir once. Add chicken broth slowly to prevent lumps from flour mixture. Cover. Increase heat to moderate. Add string beans. Cook until gravy thickens and to your liking. Turn off heat. Serve over rice, or in any way you like it.
Ingredients:
150g butter
180 g caster sugar
4 eggs
240 g plain flour
3/4 tsp baking soda
1/2 tsp cinnamon
1/2 tsp ground allspice
1/4 tsp ground mace
1/2 tsp baling powder
1/8 tsp cloves
200 ml golden syrup
150 ml milk
60 g lemon zest, finely grated
90 g seedless raisins, chopped
60 g shredded coconut
Cooking Instructions:
Cream together the butter and sugar until light and fluffy. Add the eggs one at a time and beat into the butter mixture. Sift all the dry ingredients together, mix in the grated lemon zest and fold into the egg mixture, adding alternately with the syrup and milk. Stir until the mixture is smooth then fold-in the frut and coconut. Divide the batter equally between two 22cm springform cake tins. Bake in an oven pre-heated to 170°C for about 40 minutes, or until the cakes are completely set.
Ingredients:
1 onion, finely chopped
1 garlic clove, finely chopped
4 hot chilli peppers, pounded to a paste
2 green bell peppers, de-seeded and chopped
2 ripe tomatoes, chopped
900g greens
Salt
Black pepper
Cayenne pepper to taste
120 ml peanut butter
Cooking Instructions:
For the native Liberian version pound a handful of the onion, garlic, chillies and tomatoes together in a pestle and mortar to form a paste (you can omit the chillies if desired). Heat the oil in a large saucepan and add your remaining chopped onion for a few minutes before adding he tomato and chilli paste. Fry for a few minutes then add he greens and 60ml water. Reduce the heat to a simmer and cover. Add the peanut butter and stir in, season and then reduce the heat as much as possible. Continue cooking and stirring until the sauce is smooth and serve with FuFu.
Ingredients:
1 lb butter
4 eggs
1 cup Carnation milk
1 lb sugar
1 lb flour
4 tsp baking powder
1 tsp vanilla
Cooking Instructions:
Cream sugar and butter. Add eggs, vanilla, milk. Sift baking powder and flour rogether and mix all together well. Bake in moderate oven until toothpick tested.
