« English:
Liberian cuisine is rich, spicy, and deeply tied to the country’s West African roots. It features staple ingredients like rice, cassava, plantains, and leafy greens, often prepared with palm oil and hot peppers. Popular dishes include jollof rice, dry rice with fried fish, cassava leaf stew, palava sauce, and pepper soup. Meats such as goat, chicken, and fish are commonly used. Meals are often shared, and food is a central part of community and family gatherings. Liberian cuisine reflects resilience, warmth, and a strong sense of identity.
La cuisine libérienne est riche, épicée et profondément enracinée dans les traditions ouest-africaines. Elle repose sur des aliments de base comme le riz, le manioc, les bananes plantains et les feuilles vertes, souvent cuisinés avec de l’huile de palme et du piment. Parmi les plats les plus populaires, on trouve le riz jollof, le dry rice (riz sec accompagné de poisson frit), le ragoût de feuilles de manioc, la palava sauce, et la soupe au piment. On utilise souvent la viande de chèvre, de poulet ou du poisson. Les repas sont généralement partagés en famille ou entre voisins, dans un esprit de communauté. La cuisine du Libéria reflète la résilience, la chaleur humaine et une forte identité culturelle.
Liberia food dey hot, full of taste, and come from our old people way. We eat rice, cassava, plantain, leaf soup, and palava sauce. We use red oil and pepper plenty. We like dry rice with fish, or cassava leaf with meat. Food na for share with family and friend. Our food show say we strong, we warm, and we proud.»
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