red palm oil

When we were over in Zwedru the other week, we drove past a woman with a big jug of red liquid. "I want some!" Well, she wouldn't fill my water bottle with it but pointed me to somebody who would.

Red palm oil is made of the fruit of oil palms. The fruit falls in large clumps and it's pretty - like chestnuts but the color of a brilliant sunrise.


People here in Liberia make the oil themselves, and it has a unique flavor. I can't describe it - maybe a little fruity. It adds a depth to flavor and pairs well with most vegetables and meat.

The refined oil is used for bad foods, but the unrefined red oil is full of healthy things. You know how coconut oil used to be thought of as really bad but now people are realizing it's actually really good? Like that.

And now I have a big water bottle full of it in my cupboard. I used it today to make cabbage with chicken. The first few bites had too much flavor, but then it mellowed and I like it.

It'll be good with other vegetables, like potato greens.

sour cream banana bread

From here. It's very yummy! Local bananas are abundant, and they go bad pretty fast. There's a locally made sour cream which isn't cheap but is nice as a special treat with beans/chili - and the leftovers can be frozen and thawed in bits for this recipe. (I'll also toss in some yogurt to finish that up, and it should be fine.)

Ingredients:

1 1

Servings Size

• loaf

Serves: 12, Yield: 1 loaf

• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup mashed banana (2-3 bananas)
• 1/2 cup sour cream
• 1/2 cup chopped nuts (optional)
• 1/2 cup chocolate chips (optional)

Directions:

Prep Time: 15 mins

Total Time: 1 1/4 hr

1. Grease 1 large loaf pan.
2. Cream margarine, sugar, eggs and vanilla.
3. Add dry ingredients, then bananas, nuts and sour cream.
4. Mix well.
5. Bake at 350 F for 1 hour.

okra oatmeal cookies

Megan sent me this recipe and I cannot wait to try it someday!!

crepes

I was burnt out. I was exhausted. I was overwhelmed.

I didn't want to hit the bottle, and I tried some of my other vices.

What could get me out of this slump? What could delight and invigorate me?

NUTELLA CREPES!

Taken from here, the batter is even better the next day. I disregard their directions though; I put the flour in a bowl; combine everything else, then whisk it (with a fork) into the flour. There are some lumps, but it's not tragic.

After cooking one side, I flip it over and put a glob of nutella on. It gets runny with the heat, so after removing (the edges brown), I spread it and roll it up and enjoy!

Ingredients

• 1 cup all-purpose flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 1/4 teaspoon salt
• 2 tablespoons butter, melted

Directions

1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.