Culture of Liberia - Cuisine

Cuisine

Rice is by far the most important staple of Liberian cuisine, though pasta is gaining importance due to high rice costs (Thai Fragrant rice is deemed the best to eat and is imported). However, as a primarily agrarian culture, Liberia does produce cassava, bananas, citrus fruit, plantains and coconut. Sweet potatoes are also an important part of Liberian cuisine and are eaten along with yams, cocoyam, plantains, mangoes, pineapples, and various sorts of nuts, such as peanuts. Seafood is commonly eaten in the coastal areas, but meat is used more as a flavouring for dishes (along with dried and smoked fish). Stews (known as 'soups') are the most common dishes and are typically flavoured with fiery hot habanero and scotch bonnet chillies (called 'hot peppers'). Liberian cuisine is also typical of West African cookery as a whole, as the country has a tradition of baking.