Liberian cuisine

Liberian cuisine is a delightful blend of flavors and traditions, drawing influences from both the Southern United States and traditional West African foods. The Liberian diet is built around staples such as rice, various starches, tropical fruits, vegetables, local fish, and meats. One distinctive aspect of Liberian food culture is its baking tradition, introduced from the United States, which distinguishes it from other West African countries.

Rice is a central component of Liberian meals and can be prepared in numerous ways, including the popular jollof rice or ground into flour for making bread. Other commonly consumed starchy foods include cassava, fufu, dumboy, and eddoes. Local produce also features prominently, with fruits and vegetables such as bananas, plantains, coconut, okra, and sweet potatoes being widely enjoyed. Spicy stews, often seasoned with habanero and Scotch bonnet peppers, are typically served with fufu, adding a fiery kick to the meal. Fish remains a major source of protein, although environmental changes have led to a decrease in fish consumption over time.

Bushmeat is considered a delicacy in Liberia, with animals like elephants, chimpanzees, and various monkeys being hunted for food. As for beverages, palm wine is a favorite traditional drink, made by fermenting the sap of palm trees. There's also a local rum known as "cane juice" or "gana gana" distilled from sugarcane.