|by Lou Seibert Pappas|
A baking specialist and prolific cookbook author offers traditional bread recipes.
Results 1 - 6 of 6 for liberian food
1. Cut off stem at cabbage head. Cut cabbage in 4 quarters. Chop up each into large hunks. Put aside. 2. Season chicken with extra salt. Separately, ...
Cook the spinach as the package directs; drain well. Boil the rice in 2 cups of water for 14 minutes or until done. Mix the spinach, rice, hot sauce, ...
Cut up chicken, ... and 1 sliced liberian/hot pepper (optional). ... used instead of mixed vegetables (if desired). Add cabbage when flame has been reduced.
Cream butter and ... in greased 9 x 13 inch pan at 350 degrees about 40 minutes. Liberian cornbread is much sweeter than ours and is eaten as a dessert.
1. Boil chicken in slightly, salty water. Allow sufficient time for cooking to remove chicken off bones easily. Don't over cook or boil. Remove from ...
Wash the greens ... minutes while you stir gently. This prepared green mixture can be put on cooked rice or as a side dish of vegetable to go with food items.
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