The Recipes of Liberia

!: The Recipes of Liberia

Liberia, with its capital Monrovia on the Atlantic is a beautiful country on the outskirts of West Africa's central rainforest belt. However, the country is one of the world's poorest and is just emerging from a devastating civil war at the turn of the millennium. The economy and infrastructure are still wrecked and the fall-out of the civil war is still being dealt with.

The country was first settled by freed African slaves from America in the 19th century (the name means 'Land of the Free') and it was one of the few African countries not to come under colonial rule.

As a result of this heritage Liberian cuisine is a melange of influences. Liberia is one of the few African countries with a native tradition of baking and this is juxtaposed with native traditions of creating palm-oil-based stews with forest greens. Being tropical the country has a high rainfall and rice is successfully grown there. Drinks such as ginger beer are also common and made locally.

The recipes below will give you a brief taste of what Liberia has to offer:

Liberian Cake

Ingredients:

150g butter(

180g caster sugar

4 eggs(

240g plain flour(

3/4 tsp baking soda(

1/2 tsp cinnamon(

1/2 tsp ground allspice(

1/4 tsp ground mace(

1/2 tsp baling powder(

1/8 tsp cloves(

200ml golden syrup(

150ml milk(

60g lemon zest, finely grated(

90g seedless raisins, chopped

(60g shredded coconut

Method:

Cream together the butter and sugar until light and fluffy. Add the eggs one at a time and beat into the butter mixture. Sift all the dry ingredients together, mix in the grated lemon zest and fold into the egg mixture, adding alternately with the syrup and milk. Stir until the mixture is smooth then fold-in the frut and coconut. Divide the batter equally between two 22cm springform cake tins. Bake in an oven pre-heated to 170°C for about 40 minutes, or until the cakes are completely set.

Greens with Green Pepper

Ingredients:

1 onion, finely chopped(

1 garlic clove, finely chopped(

4 hot chilli peppers, pounded to a paste(

2 green bell peppers, de-seeded and chopped
(
2 ripe tomatoes, chopped(

900g greens (eg spinach, cassava leaves, kale, collard greens, turnip greens etc) de-stemmed and parboiled(

salt, black pepper and cayenne pepper to taste(

120ml peanut butter

Method:

For the native Liberian version pound a handful of the onion, garlic, chillies and tomatoes together in a pestle and mortar to form a paste (you can omit the chillies if desired).

Heat the oil in a large saucepan and add your remaining chopped onion for a few minutes before adding he tomato and chilli paste. Fry for a few minutes then add he greens and 60ml water. Reduce the heat to a simmer and cover. Add the peanut butter and stir in, season and then reduce the heat as much as possible. Continue cooking and stirring until the sauce is smooth and serve with FuFu.

I hope that these recipes have given you a little taste of the foods of Liberia and that you are now prepared to find more.

The Recipes of Liberia

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70 Bell Pepper Recipes

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It's hard to think of anything that adds more color to the table than a recipe that includes bell peppers. Whether you choose red, green, or yellow -- or all of them -- the table brightens with their inclusion. Here are 70 bell pepper recipes all set to dress up your table.

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Cold Pasta Salad Recipes

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cold pasta salad is a great addition to any meal, whether formal or just feed the backyard cookout. You usually will have the kind of pasta in a box that can be used for cold pasta salad. You can go with the prescription and use toothpaste that request, or to substitute for your own favorite. Fusilli are spiral shaped pasta with a variety of colors is a great way to add a vibrant look to any party. cold pasta salad recipes are great for everyone from meat lovers tovegetarian.

Cheese and Walnut Pasta Salad

Materials

2 cups dry pasta conchiglie
1 cup peanut canary
1 bag mixed salad greens (a nice radicchio, escarole, arugula, paper, and frisee mix works well)
Dolcelatte 2 cup cheese, sweet blue cheese (Roquefort work if you can not find Dolcelatte)

Dressing material

2 tablespoons walnut oil
4 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar or
Saltand pepper to taste

Use

Cook pasta until done. Rinse pasta with cold water and then place pasta in the refrigerator until cold pasta. While pasta is the canary in the Air toast oven at 350 degrees for about 5 minutes. While cooling kocokan walnut oil and vinegar together in a bowl. Add enough salt and pepper enough. Location in a large bowl of vegetables and pasta chilled vegetables scattered on top. Toss walnuts baked coolthe pasta and sauce and light on the salad.

Spicy Pasta Salad

fusilli pasta salad works well for this, but the pasta of your choice will work well.

Materials

2 red paprika, cut into two and remove seeds
1 small fresh red chili
4 tomatoes, halved
2 cloves garlic
½ cup ground almonds
7 tablespoons extra virgin olive oil
1 pound 8 ounces fusilli pasta (or pasta of youroptional)

Use

Cook fusilli (or pasta of your choice) according to the usage of the package. Once done rinse pasta with cold water and strain. Place pasta in the fridge for mendinginkan. Preheat your broiler to medium heat and place chilies, cut tomatoes, and paprika bel cookie sheet skin side. Place pan in broiler and cook until they are good skin-burn, back occasionally. After peppercharred, place them in a bowl and cover with plastic wrap. Paprika let sit for 10 minutes. Peel the skin from paprika and sliced meat into strips. Throw away the peel and seed tomatoes. Peel garlic. Place ground almonds in the cake layer and toast them on the broiler for about three hours until golden brown. Using a food processor, mix the paprika, chilli, garlic, and tomatoes to pulp. While the food processor still running,Slow light oil through feed tube to form an emulsion. Put dough into pan and fold into the almond mixture. Hot sauce until completely burned. Place the cooled pasta in serving bowl and pour sauce over pasta.

These are two great pasta you can try, however, there are hundreds of other cold pasta salad recipes available. Cook books and the Internet is a great resource for finding recipes, cold pasta perfectly to fit your tasteand opportunity.

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Chinese Recipes

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China cuisine is very diverse, reflecting the different regions of the country the main, known respectively have their own taste and flavor. This culinary regions, including Region ("Yue") and Szechuan ("Chuan"), are both known in the West, and Anhui ("Hui"), Fujian ("Min"), Hunan ("Xiang"), Jiangsu ("Su "or" Yang "), Shandong (" Lu "), and Zhejiang (" Zhe "). In addition, many people from China have moved to other states throughout the world, and made newplate based on a combination of traditional Chinese cuisine with a taste of other countries.

There are a variety of popular Chinese dishes, so be futil to try to catalog all here. However, we can say some of the more popular Chinese dishes include:

* Porridge - of porridge. Congee is usually made from rice, but other grains like wheat, maize, millet or buckwheat that is sometimes used as a substitute.

* Kue - kue China can be fried ("guotie")steamed ("Jiaozi") or boiled ("shuijiao"), and generally consists of meat or vegetables giling.

* General tso's Chicken - This is the American-Chinese dish popular in North America, but rarely eaten in China itself. chicken is fried, and served in a sweet and spicy sauced.

* Kung Po Chicken - Spicy Chicken dished containined Sichuan pepper, Shaoxing wine, and nuts-kacangan (peanuts or peanut mete used). In the West, often tailored to the plate if a number of traditionalmaterials are not available - for example, can be used to spice paprika.

* Peking Duck - A duck coated with syrup and then baked or fried. Duck carved at the table, and then steamed food with Pancake, plum sauce and spring onions.

* Kedelai Eggs - A boiled egg, with soy sauce, sugar, spice, spices and water.

* Xiaolongbao - Kue bread soup containing meat, seafood or vegetables. Variations ordered by putting meat soup meatgelatin in the bun before steaming, and the gelatin becomes soup during the cooking process. Bread can be done by raising or unraised flour, all flour version unraised usually only eat in southern China.

* Zongzi - rice, fill out a package wrapped in bamboo leaves.

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