"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Liberian Pepper Soup Recipe

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This recipe for Liberian Pepper Soup, by , is from The Great Liberian Meals Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:
Angel Restaurant & Lounge
Added: Thursday, February 10, 2011

Category:

Ingredients:
•1 pound goat meat, lamb, stew beef or chicken; cut into bite-sized pieces
* 1 pound uncooked large shrimp
*1 chopped pigs feet( optional. Must boil pigfeet in 5 cups water till tender before using in recipe)
*3 to 4 cups water
•1 medium onion quartered
•2 habeneiro peppers, whole and un-cut
* 3 whole okras
•1 sacket Goya sazon seasoning
•2 beef flavored Maggi Cubes
•2 bay leaves
•salt to taste

Directions:
•In a deep pot or dutch oven, combine all the ingredients ( except the shrimp and okras), add the water. Bring to a boil and cook until meat is tender, 20 to 30 minutes, add shrimp and okra and cook on medium heat for 10 minutes .
•. Simmer until soup is to be served.

Number Of Servings:
2-4 persons
Preparation Time:
40 minutes to 1 hour
Personal Notes:
Liberian Pepper Soup can be made using beef, goat meat, chicken, fresh fish, crabs and shrimp.....you can use each of these ingredients alone or you can combine small portions of each . There are many variations depending on which meats you prefer.

 

 

 

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