The aliments that are found very frequent in the Liberian cuisine are: rice, bananas, sweet potatoes, yams, cocoyam, plantains, mangos, pineapples and various sorts of nuts and peanuts, which are used in almost all deserts. There is a local dish called the Monrovian collards (Monrovia is the capital of Liberia) 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. The most enjoyed beverage in Liberia is the ginger beer. Spices such cinnamon, cloves, mint, ginger or nutmeg and all colors of pepper are frequently used in the Liberian cuisine. The breads are found in a wide variety and the most representative ones are the Liberian rice bread, with cream of rice and mashed bananas, the Liberian pineapple nut bread (beaten eggs, all-purpose flour, wheat bran, dried pineapple, roasted and chopped peanuts or walnuts).


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Pages in category "Liberian Cuisine"

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