Dumboy
Liberia's national dish is dumboy. Cassava is the main crop here, therefore it is simple to see why the natives prepare a variety of meals with it.
Unlike other starchy foods that can be used with any broth-like soups or stews, you should sprinkle pepper soup in Dumboy to experience the divine flavor. This is the most popular dish among the Bassa, Mano, and Gio.
What could be more delightful than enjoying a plate of excellent Liberian cuisine for dinner on a windy day? You should appreciate it because the cooks take their time preparing cassava, carefully crushing the cooked one with a mortar and pestle before presenting it on the table.
Ingredients
- goat meat, beef or chicken (cut into bite sized pieces), uncooked shrimp, cups water, medium onion (peeled and quartered), habanero peppers, whole okras, beef flavored bouillon cubes, bay leaves, Salt
Instructions
- Peel the cassava roots with a sharp knife.
- Cut the cassava into chunks and rinse in water.
- In a large saucepan, boil the chunks of raw cassava in water for twenty (0:20) minutes.
- Drain and allow the cassava to cool.
- Slice the boiled cassava into smaller chunks.
- Place the chunks of boiled cassava into a mortar and use a pestle to mash it into a sticky dough, occasionally moistening the pestle with water if necessary.
- When the desired consistency is reached, mold the dough into balls and set aside.
