A communal spread of multiple small dishes served together — dried fish, roasted meats, rice, greens, and condiments arranged as a traditional Liberian feast.
Ingredients
3 cups rice
500g dried fish, deboned
500g chicken, cut into pieces
2 cups cassava leaves, ground
1 cup palm oil
2 lbs eddoes, peeled
4 ripe plantains
2 cups spinach
3 scotch bonnet peppers
4 bouillon cubes
Salt to taste
Instructions
1Cook rice. Prepare cassava leaf soup with dried fish and palm oil separately.
2Boil eddoes until tender. Fry plantain slices golden.
3Season and grill or fry chicken pieces.
4Prepare spinach with palm oil and onions as a side green.
5Arrange all components on large platters: rice in the centre, surrounded by greens, fish, chicken, plantain, and eddoes.
6Serve communally with everyone eating from shared platters.
Did You Know?
Country chop is eaten with the right hand only — using your left hand is considered deeply disrespectful at a Liberian table.