The cuisine of Liberia is a product of the culinary traditions of the many native peoples who inhabit the country, and those brought over by the emancipated and free black people who left America and the Caribbean in the 19th century hoping to build a country of their own. It's thus both internal looking, with bush meat being prized above anything, West African, with dishes such as rice jollof being of special consequences, and international.
The two main dishes I made were far more successful than I expected, while the bread - so similar to those you could find the Caribbean or American South - was more of a failure. Still, two out of three is not bad.
West African cuisines I've explored so far: Beninoise, Bissau Guinean, Burkinabe, Cape Verdean, Gambian, Ghanian,Guinean, Ivorian
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