Helene Cooper in the NYTimes:
More hereLiberian food is my weakness. Hearty, spicy and influenced by the immigrants and settlers who have over the years made this tiny coastal country home, it incorporates the best of West African cooking with traditions from the American South, where enslaved Africans brought their recipes, refined them and then took them back to Africa when Liberia was colonized by freed American blacks in the early 19th century.
Jane Hahn for The New York Times
The result is Creole cooking with a coastal African twist — “sweet” — as we say in Liberia, the way an Italian would use “squisito.” Big, hearty stews that incorporate all manner of meats, fish, chicken, pork and shellfish, served over either rice or fufu, a fermented cassava dumpling that drinks in the flavors of the stew.
