Saturday, July 18, 2009

Palm Butter in Fiamah

I was invited by my friend's girlfriend to her house for palm butter. I can't even microwave at home, so I am not the one to recount how you make palm butter, although more than a few of my Liberian friends have tried to explain how you take Palm Nuts, crush them, boil them, and then some other steps, until you have this nice, creamy, nutty sauce.

To be completely honest, Liberian cuisine has taken some getting used to, due to the selection of meat in the dishes. I like the variety, in a way-- some fish, some chicken, some shrimp, etc. But no matter what, I can't get used to the bones, or the skin, or beaks, or scales, or tails, or jaw bones, etc.

At home, I have my cook prepare the meals with only the chicken breast and other white meat, or filet the fish. Other than that, I love the sauces, especially kidney beans, okra, and cabbage. Palm Butter is virtually the national dish of Liberia, and I prefer it over potato greens or goat soup.

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