In a recent article of personal journeys by White House correspondent for the NY Times, Helene Cooper, we find a delightful article about her recent visit to Liberia, and her “fork and finger” experience with Liberia’s modern cuisine. Helene Cooper is best known in the Liberian community as the author of The House at Sugar Beach.
“I KNEW my plan to spend my recent trip home eating my way around Monrovia was off to a good start when my sister showed up at the airport to greet me accompanied by a pot of bitterleaf over doughy fufu…
Liberian food is my weakness. Hearty, spicy and influenced by the immigrants and settlers who have over the years made this tiny coastal country home, it incorporates the best of West African cooking with traditions from the American South, where enslaved Africans brought their recipes, refined them and then took them back to Africa…
In Liberia, it is the vegetable, not the meat, that is the star. Instead of, say, steak with two sides, it’s a given that a typical Liberian dish will have all manner of meats in it, with dried fish adding a kick. Read full article
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