Tuesday, December 16, 2008

Liberian Dinner

Last night we had a wonderful Liberian meal. We tried three new recipes. One we are going to have to change a bit (think one cup molasses, one cup oil, three cups sweet potato shredded) but the other two were new favorites in our home .

Stewed Mangoes with Cloves

A simple fruit might be added to the dinner or served later in the evening. You can make this with fresh or canned peaches or apricots if mangoes are not available. Use two 24-oz. cans of peaches or apricots for eight servings.

In a 1-quart saucepan:

Place 4 large MANGOES peeled and cut in large pieces.

Add: 1 cup SYRUP from a can of peaches and

Simmer for 15 minutes or until mangoes are tender.

Cool and serve.

Eggplant stew with ham and fish

2 pounds eggplant, thinly sliced*
4 to 6 tablespoons oil
1 pound white fish fillets, cut into pieces
½ pound cooked ham or bacon, chopped
2 ½ cups water
1 onion, chopped finely
salt and pepper to taste

* In a flat pan with a lid, heat 2 tablespoons of the oil and gently cook the fish fillets until they are golden brown. Remove from pan and set aside.
* Adding more oil if necessary, cook the onion a few minutes and then add the bacon or ham.
* After this, replace the fish and add the water, salt and pepper. Bring to a boil and then toss in the eggplant slices.
* Cover the pan and turn the heat to low, simmering for 20 to 30 minutes until the eggplant is tender and the flavors have blended.


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