Liberian Cuisine
Fufu is a thick paste made of plantain or cassava. The dish is traditionally made by beating the base substance with a wooden spoon. The diner pinches off a small ball of fufu (the ball is often not chewed, but swallowed whole) and eats it with soup or sauce.

Palm Butter - served with fufu or rice (A unique Stew) popular dish in tropical Africa. Palm butter is traditionally extracted by pounding the rich exterior layers of the palm nut found on fruit-bearing palm trees in West Africa. This is stewed with blends of spices and African herbs; slowly cooked with tender beef and chicken.

Cassava Leaf - served with rice

Palava Sauce - served with fufu or rice

Okra Sauce - served with fufu or rice (Liberian Style) native to Africa, this popular vegetable is delicately slow cooked in a fine assortment of spices with beef and chicken. Terrific! (Vegetarian options available)

Okra / Eggplant Stew - served with rice

Toborgee - served with rice

Fried Okra - served with rice

Spinach - served with rice - (African Style) Farm-fresh spinach cooked down in blended African spices, at low temperatures over a long time, with beef and chicken. (Vegetarian options available)

Split Peas - served with rice

Chicken Gravy - served with rice

Ox-tail Stew - served with rice

Jollof Rice (Liberian Style) meaning one pot is a popular dish all over West Africa. Extra-fancy long-grain rice cooked in a tomato base (the rice takes on a characteristic red color from the mixture) with unique blends of spices, mixed vegetables and chicken. (Vegetarian options available)