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Cultural Cooking: Rub Greens from Liberia

This particular recipe is very important to Liberian culture because it has many nutrients. It helps build up our blood when it is very low, it is easy to prepare, and most of all it is loved by all Liberians. It is served at any time of day, but mostly during lunch and dinner meals.

Cultural Cooking: Rub Greens from Liberia

Recipe Title: Rub Greens

Submitted by: Massa G. Kennedy

PTPI Affiliation: Monrovia, Liberia Chapter

Servings: up to 10 people

Preparation Time: 45 minutes

Cook Time: 45 minutes

Ingredients:

Note: Remember to pay attention to the unit of measurement used. Check conversions online or click here for a quick guide to U.S. and metric conversions. 

Greens from potatoes

Onions

Garlic

Fresh pepper

Salt

Black pepper

Season All

A chicken or seafood bouillon cube

Benny seasoning

Dried fish

Fresh fish

Dry bonnie (small dry fish)

Crabs

Crawfish

Chicken

Argo oil

Baking soda

Optional ingredients: beef, goat meat, cow skin, or pig feet

Recipe Steps:

1. Wash and peel the leaves from the stems, then break the stems into smaller/thinner “straws” and place in a large mixing bowl

2. Rub the greens with your hands

3. Wash and season the meats separately

4. Wash and crush the peppers, onions, and garlic

5. Boil the meats, then let cool (cook fish and chicken separately)

6. Once cool, remove bones from the fish

7. Fry the greens

8. Once boiling, add the crushed peppers, onion, and garlic to the greens

9. Add fish and chicken juice to greens

10. Let mixture boil with lid on for several minutes

11. Finally, add the meat to the greens

12. Serve on a bed of rice and enjoy!

If you would like to contribute to our series, Cultural Cooking, please complete the recipe submission form and email photographs to intern1@ptpi.org.

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