Do any of you have some good Liberian or Soul Food recipes?

Question

I know more of the soul food recipes such as collards, fried chicken, and black-eyed peas. Its for a culture project and I was specifically looking for Liberian desserts or even traditional slavery foods.

Answer 1

Traditional Libyan Semolina and Date Cake W/Syrup

1¼ hours , 15 min prep , SERVES 8 -10 , 1 cake (Change Servings)

Change to:  cake  US  Metric    



Safra is a traditional cake from Libya. It is rich & aromatic with the flavours of cloves, cinnaomn & dates. To finish this delicious cake you drench it in syrup & leave it to soak for around 6 hours... then you can enjoy! Time to make doesn't include the syrup soaking time!

Ingredients

DATE FILLING

3 tablespoons sunflower oil

1 1/2 lbs pitted dates, chopped

1 teaspoon ground cinnamon

1/8 teaspoon ground cloves

CAKE

2 lbs semolina (fine or medium)

1 lb granulated sugar

2 teaspoons baking powder

1 cup sunflower oil

3/4 cup water

blanched almond or whole cloves, for garnish

SYRUP

1 cup sugar

1/2 cup water

1 cup honey

1 lemon, juice of, 2 to 3 tablespoon

Directions

Put the oil and dates in a heavy skillet and cook over low heat, stirring continuously, for about 20 minutes, or until a thick paste has formed.

Remove skillet from the heat and stir in the cinnamon and cloves. Cool the paste. Mix cake ingredients except the almonds or cloves together into a thick batter.

Put half of the batter into a cake tin 12 x 12 in., or 12 x 16 inches Put in the date filling, pressing it into the corners of the tin so that it covers the batter. Pour in the balance of the batter and smooth out the surface.

Lightly score the top of the cake in 2- inches diamond shapes or square pieces. Put 1 blanched almond in the center of each diamond or press 1 whole clove into each piece, with the stem down. (clove is prettier but yor not going to eat it!).

Put the cake tin into the center of the oven so that it bakes evenly, and bake in a 350 degree F. oven for 45 minutes.

Put all syrup ingredients into a pan and simmer over low heat for 10 minutes, stirring frequently. When the cake is removed from the oven, pour the hot syrup over the top and allow it to be absorbed.

Let the cake stand at room temperature for at least 6 hours before eating.

Answer 2

Here's a recipe I found when I was planning to travel there.

LIBERIAN RICE CAKE

    * 1/2 pound butter

    * 1 cup sugar

    * 4 eggs, beaten

    * 2 cups rice flour (* see below for substitute)

    * 2 teaspoons cream of tartar

    * 1 teaspoon baking soda

    * 1 cup milk

    * 1/2 teaspoon nutmeg

    * 1 teaspoon vanilla extract

Cream the butter and add the sugar gradually. Beat until light and fluffy. Add the eggs and beat well. Preheat oven to 325°. Sift the rice flour, cream of tartar, and baking soda together. Add to the egg mixture alternately with the milk. Beat constantly. Add the nutmeg and vanilla. Beat well. Pour into a 12-inch buttered loaf pan. Bake in a 325° oven for 35 minutes, or until a cake tester comes out clean.

(*In place of rice flour you can use baby rice-cereal which you can get in any supermarket so there are no hard-to-find ingredients.)

Answer 3

If you want to try something that was brought over from that area, look no further than okra recipes. Okra was brought from West Africa and has been cooked up into so many things.  My mom used to make fried okra Mmmm

Answer 4

Here is a website with recipes for SOUL FOOD.

Check it out!

http://www.bigmamasrecipes.com/soulfood/...