Liberia, Alex M. Yamah, Smoked chicken palm butter
Alex is a West Africa acclaimed career Master Chef and Chief Executive Officer of Max Culinary Services, a top-notch Liberian catering company providing excellent domestic and continental cuisines and camp management services that is growing in recognition across Liberia and West Africa.
He is an American-trained professional Chef in the Arts and Techniques of Fine Cooking from the Institute of Culinary Education, New York, United States of America, in March 2015.
In October 2019, he led the Liberian delegation of professional chefs under the auspices of the Liberia Professional Chef Association (LIPCA) to participate in the West Africa Annual Food Festival held in Accra, Ghana. Proudly, the Liberian delegation finished second in the festival, while Mr. Yamah finished as the 2nd Best Chef in the competition for 2019.
LIBERIA GASTRONOMY MUSTS
Thong
Bush pepper
Country spice
Worlor
Clove
Smoked chicken palm butter
INGREDIENTS
- 2 kg fresh Liberian palm nut
- 4 pods fresh pepper
- 2 palm butter leaves
- 3 pieces dry bonnie
- 225 g dried fish
- 1 kg smoked chicken
- 225 g onion
- 225 g crabs (optional)
- salt and black pepper
- 2 pieces onga vita (optional)
STEP BY STEP
- Cut up smoked chicken, fish and bonnie, wash and add to pot. Add salt, black pepper and pepper pods. Bring to boil and steam until tender (keep 1 cup of liquid).
- Boil palm nut for 20 minutes. Crush, wash and string liquid.
- Into a large square pan, add prepared palm butter and all the ingredients and cook uncovered until sauce becomes thick.
- Add two pieces of onga vita cubes to improve taste.
- Service with stem rice.