Photo 21 of 29 in LIBERIA FOODS RECIEPES

PALM BUTTER
Wash palm nuts and boil until the skin becomes loose. Drain water. Place nuts in a mortar and beat until skin becomes separated from kernels. Rove kernels and continue beating to form a pulp. Transfer pulp to a pan and add water to cover. Wash pulp thoroughly, then squeeze out fibers and kernels. Pass liquid through a sieve to remove all fibers and kernels. Palm butter is now ready to be cooked. Palm butter maybe stored in a freezer until ready to cook

Processed palm nut sauce can be substituted for Palm nuts.

Ingredients
10 cups prepared palm butter
20 crabs (optional)
2 med onions, hot peppers if desired
can be fresh or dry
2 pounds country chicken
6 Cray-fish or shrimp and salt and pepper them to taste

Cut up chicken, season with salt, pepper and chopped onions. Place into a large saucepan put all ingredients and cook uncovered until sauce becomes thick. Serve over white county rice.

LIBERIAN SPOT's Album: LIBERIA FOODS RECIEPES

DESCRIPTION : Liberian cuisine has been influenced by contact, trade, and colonization from the United States, especially foods from the American South (Southern food), interwoven with traditional West African foods. The diet is centered on the consumption of rice and other starches, tropical fruits, vegetables, and local fish and meat. Liberia also has a tradition of baking imported from the United States that is unique in West Africa.


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