BEEF INTERNAL SOUP
Liberian soups are unlike most soup dishes and are often a combination of meats, fish, and vegetables ultimately combined in one pot. With less water they may be served as main dishes. Other vegetables such as okra and string beans may be added.
Yield: 3 quarts soup
Check dried codfish for saltiness. If very salty it may need to be soaked overnight, in which case eliminate salt from recipe.
In a 1 gallon pot:
Combine: 1 Ib. STEW BEEF, cut in 1/2 inch dice
1/2 lb. TRIPE, cut in small pieces (optional)
1 6-oz. can TOMATO PASTE
1 Tbs. SALT
1 tsp. COARSE RED PEPPER
1 tsp. BLACK PEPPER
1/2 Ib. FRESH TOMATOES, cut in 1/2-inch squares
1 quart WATER.
Simmer for one hour or until meat is tender.
In another 1 gallon pot:
Combine: 1/2 Ib. ONIONS, thinly sliced
1/2 Ib. DRIED CODFISH, cut in small pieces, in
2 quarts WATER.
Simmer until fish is tender.
Combine fish and meat and simmer slowly for 20 minutes.
Debone 1 large SMOKED FISH (herring, mackerel, whitefish, etc.).
Add to soup and cook 10 minutes longer.
Correct the Seasonings to your taste.
Serve with rice or Foo-foo.
JOLLOF RICE
Yield: 8 portions
Jollof Rice is served with variations in many countries of West Africa. In Liberia pigs' feet are used with salt pork and bacon as well as with chicken. This dish may be made from scratch with fresh chicken pieces, alone or in combination, but it is also an excellent dish for leftover chicken, veal, turkey, tongue, ham, bacon, etc.
In a 10-inch skillet:
Saute: 2 Ibs. COOKED MEATS (such as chicken, bacon, shrimp, smoked pork) cut in 1-inch chunks in
1/2 cup VEGETABLE OIL until slightly brown.
In a 4-quart kettle:
Saute: 1/2 cup YELLOW ONIONS, finely chopped
1/2 cup GREEN PEPPERS, finely chopped
1/2 tsp. GROUND GINGER (optional), in
1/4 cup VEGETABLE OIL until onions are soft.
Add 1 16-oz. can WHOLE TOMATOES (2 cups).
Simmer for 5 minutes.
Add: 2 6-oz. cans TOMATO PASTE
2 quarts WATER
1 Tbs. SALT
1/2 tsp. BLACK PEPPER
1/2 tsp. THYME
1 tsp. CRUSHED RED PEPPER.
Add the cooked meat and simmer 20 minutes longer.
In a 2 quart saucepan:
Cook: 2 cups WHITE RICE in
5 cups CHICKEN STOCK or WATER until tender.
Correct the Seasonings with salt, pepper, etc.
Combine the sauce of the meat with the rice.
Pour the Jollof Rice in a deep bowl, arranging the meat in the center.
MONROVIAN COLLARDS AND CABBAGE
Yield: 8 portions
If collard greens are not available, use 2 Ibs. spinach instead, in which case cut cooking time to 10 minutes.
In a 4-quart saucepan:
Combine: 1 bunch COLLARD GREENS, washed and cut in small pieces
1/2 Ib. BACON, cut in 1- to 2-inches pieces*
1 large ONION, sliced
1 Tbs. SALT
1 Tbs. CRUSHED RED PEPPER
1 tsp. BLACK PEPPER and
1 quart WATER.
Simmer gently for 30 minutes.
Add: 2 Ibs. CABBAGE cut into 8 wedges and
1 oz. BUTTER or OIL.
Cook for 15 minutes or longer until vegetables are tender.
Correct the Seasoning to your taste.
Strain before serving if water has not been absorbed.
Serve in a 2-quart bowl.
* Ham hocks previously cooked may be substituted for bacon, but save the water in which ham hocks were cooked to use as the Iiquid for the recipe.
LIBERIAN SWEET POTATO PONE
Yield: 9-inch square potato pone
In a 3-quart saucepan:
Combine: 3 cups GRATED RAW SWEET POTATOES
1 cup MOLASSES OR DARK CANE SYRUP
2 tsp. GROUND GINGER
2 tsp. BAKING POWDER
1 tsp. SALT
1/3 cup VEGETABLE OIL.
Simmer slowly, stirring constantly, for 10 minutes.
Pour into well-greased 9-inch baking pan.
Bake at 325' for 30 minutes, stirring up every 5 minutes for the first 20 minutes.
Smooth down the top and allow to brown.
Cut into squares and serve either hot or cold.
GINGER BEER
Yield: more than 2 1/2 gallons
Ginger beer may be diluted with water or extra sugar, or ginger may be added to obtain desired taste. Liberians make the ginger beer with the peelings of pineapple only.
Chop 1 Ib. FRESH GINGER finely, and then beat to a powder.
Add 2 FRESH PINEAPPLES unpeeled and cut in chunks.
Pour 2 gallons BOILING WATER over and allow to cool to lukewarm.
Add 2 tsp. YEAST dissolved in 1/2 cup of lukewarm water.
Allow to stand overnight covered.
Add 3 1/2 cups MOLASSES on the following day.
Chill and strain. Bottle tightly and refrigerate.
FRIED PLANTAINS
These will make a very authentic addition to your dinner, and will add to the presentation. Cut four plantains in half lengthwise and then crosswise into six uniform pieces. Saute them quickly in a quarter of an inch of hot oil in a saute pan. Use green bananas if plantains are not available.
STEWED MANGOS WITH CLOVES
A simple fruit dessert might be added to the dinner or served later in the evening. You can make this with fresh or canned (yellow cling) peaches or apricots if mangos are not available. Use two 24-oz. cans of peaches or apricots for eight servings.
In a 1-quart saucepan:
Place 4 large MANGOS peeled and cut in large pieces.
Add: 1 cup SYRUP from a can of peaches and
6 WHOLE CLOVES.
Simmer for 15 minutes or until mangos are tender.
Spear some of the pieces with a few cloves.
Cool and serve in compote dishes.
