LIBERIA: Beans Gravy and Collards with Cabbage over Rice

There are a lot of African countries (54 to be exact) and this was my second to last. I have tried to find recipes that are not near-redundant with other recipes I have cooked from the same region, which is not always easy. I was excited to come across this one, which seems uniquely Liberian. I was not super confident this would be anything other than one-and-done in terms of my cooking it, a thought reinforced when I tasted the beans from the pot and thought they were too tomato-heavy. But when served over the rice, they were excellent! I definitely could see whipping up a batch to use with rice in the future!

Beans Gravy

2 tablespoons red palm or coconut oil

½ large onion

½-1 habanero pepper, optional

¼ cup tomato paste

½ teaspoon table salt

¼ teaspoon black pepper

1 chicken bullion cubes

2 cans red kidney beans

Salt and pepper to taste

1. Heat the oil in medium saucepan over medium heat. Chop the onions and add to the oil. (Use ¼ cup of red palm oil if you want it more authentic.) Sauté about 7 minutes, until the onions turn golden. If using the habanero, mince it and add it to sauté the final minute or two.

2. Add the tomato paste, salt, and pepper and crush the chicken bouillon cube overtop. Stir.

3. Rinse and drain the beans. Add to the pot, along with water.

4. Cook for 15 minutes, then mash some of the beans to thicken the sauce. Season to taste and serve over rice.

Collards and Cabbage

1 large bunch collard green

1 small head of green cabbage

4 slices bacon or smoked turkey

large yellow onion

1–2 scotch bonnet or habanero peppers

1 chicken or shrimp bouillon cubes (Maggi)

1 teaspoon black pepper

1. Place a large saucepan with a lid over medium heat. Slice the bacon and add to the pan. (If using smoked turkey, add a bit of oil to the pan first.) Sauté 2-3 minutes to release the oils and flavors.

2. Chop the onion and mince the pepper. Add both to the pan and continue to cook until onion turns transluscent, about 5 minutes.

3. Clean and chop the green. Add the greens, bouillon cube, and 2 cups of water, and black pepper to the pot. If the collards are too large for the pan, add them batches, covering with the lid and steaming for a minute or two before adding the next batch. Stir well, cover, and cook on medium-high heat for about 15 minutes, stirring occasionally.

4. Core the cabbage and cut into small wedges, about 8 of them. Add to the pot. Continue cooking, covered until, the vegetables are completely soft about 15 more minutes. and the oil begins to settle slightly on top. Serve over rice.

Basmati Rice

2 cups basmati rice

1. Cook per package directions and use as a base for either or both above recipes.

   
   

#beansgravy #collards #riceandbeans #surfinghippo #africancooking #afircanrecipes

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FUN FACTS:

• Liberia was founded in 1821 by the American Colonization Society as a home for formerly enslaved people from the United States. It is Africa's oldest republic, and one of two nations on the continent never colonized by Europe.

• A famous surfing hippopotamus named Marlo gained international attention for riding waves at Robertsport beach. (Surfing hippos don't use boards, but they ride in the waves.)

• Liberia once hosted the world's largest single rubber plantation, run by the Firestone company.