Liberian Dry Rice Food
BANANA RICE BREAD (LIBERIA)
From: "South of the Sahara: Traditional Cooking from the Lands of West Africa" by Elizabeth A. Jackson.
Provided by Engrossed
Categories Quick Breads
Time 1h
Yield 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325. Grease a 9-inch loaf or round cake pan.
- Mix rice flour, sugar, baking powder, salt and raisins in a large bowl.
- Whisk together eggs, milk, mashed bananas, and oil in a separate bowl.
- Add wet ingredients to dry ingredients, mixing batter thoroughly.
- Pour batter into prepared pan.
- Bake for 50 minutes, or until a knife inserted in the center comes out clean.
- Cool in pan 5 minutes, before turning out on rack to finish cooling.
Nutrition Facts : Calories 325.9, Fat 16.2, SaturatedFat 2.8, Cholesterol 56.1, Sodium 310.9, Carbohydrate 41.6, Fiber 1.8, Sugar 13, Protein 4.6
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- Fufu – Boiled Sticky Dough. The first time you see a white Fufu block, you will not think that this food has a rich history. Thus, don’t be fooled by its pretty monotonous look.
- Pounded Yam. You can easily mistake pounded yam with Fufu. Actually, pounded yam is a type of boiled and non-fermented Fufu. Normal Fufu experiences the fermenting process and has a sour taste while pounded yam doesn’t.
- Jollof Rice – Spicy Rice. For Africans, rice isn’t just food: It conveys a deep history as well. To enjoy this specialty, I have a suggestion for you during your Liberian trip: Jollof rice.
- Dumboy – National Dish of Liberia. Dumboy is a national dish in Liberia, and its appearance is quite similar to Fufu or pounded yam. Cassava is the main crop here, so it is easy to understand why the locals process various dishes with this veggie.
- Okro Soup – Okra Soup. Do you know that okra is considered as “ladies’ fingers’? That is a fancy name, right? Around 2000 BCE, okra was grown commonly in Western Africa and other continents thanks to the Bantu migrations.
- Palaver Sauce – West Africa Stew. When you travel to West Africa, you can catch different versions of Palava made from different ingredients. Although Palava is eaten widely in African countries, its name originated from a Portuguese word meaning “lengthy debate”.
- Liberian Geebee Soup – Meat Gravy. When you enter a local restaurant and see “GB” on the menu, are you curious about it? GB stands for Geebee, a long-established cassava-based dish in Liberia.
- Liberian Chicken Gravy. I bet you cannot find a stew that is richer than Liberian chicken gravy. Why? It consists of many nutritious ingredients: chicken, fish, shrimp, and African spices.
- Maafe – Peanut Stew. Peanut stew or groundnut stew is a familiar dish of Western Africans, including Liberians. Depending on the region, you can find it under various names, especially “Domodah” in Gambia or “Tigadegena” in Senegal.
- Liberian Cabbage Stew. Cabbage is one of the most popular types of leafy vegetables in Liberia. Thus, I want to introduce to you a well-known traditional dish made from it: Liberian cabbage stew.
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