A FOOD TRADITION
Liberian Cuisine
Liberian cuisine combines rice-centered meals, leafy and palm-based stews, tuber staples, and coastal West African influences.
Dishes linked to this cuisine
13–24 of 25
Johnny Cake
Johnny Cake is a traditional Limón Afro-Caribbean quick bread made with wheat flour, coconut milk, butter, sugar, and leavening.
Jollof Rice
A Ghanaian one-pot rice dish cooked with tomatoes, onions, peppers, oil, aromatics, and often stock or meat.
Kala
A Liberian sweet fried dough ball made from wheat-based dough and commonly eaten as a snack.
Kanyah
A compact Liberian sweet made from ground peanuts and toasted rice bound with sugar.
Liberian Rice Bread
Liberian Rice Bread is a sweet baked bread made primarily from rice flour, commonly enriched with mashed banana and sometimes egg or cow milk.
Okra Soup
A Liberian soup of sliced or ground okra simmered with palm oil, aromatics, and commonly meat or fish until thick and mucilaginous.
Oleleh
Oleleh is a savory Liberian steamed bean pudding made primarily from ground black-eyed peas with onion and chilli, traditionally served as a side dish or snack.
Palava Sauce
A Liberian thick leafy sauce of greens, palm oil, aromatics, and meat, fish, or dried shrimp served as a savory accompaniment or main dish.
Palm Butter Soup
A rich Liberian soup made from palm butter with onion, chilli, and a meat or fish protein, typically served hot.
Peanut Butter Soup
A creamy Liberian soup combining peanut butter with tomato, onion, chilli, and commonly chicken or another protein.
Pepper Soup
A hot, aromatic Cameroonian broth prepared with a meat or fish protein and peppery spices.
Potato Greens
A Liberian leafy stew made from sweet potato leaves cooked with palm oil, aromatics, and a meat or fish protein.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.