Liberian Seafood Chowder

Ingredients

In this adaptation of the Greencastle Chowder from Irish cuisine to Liberian cuisine, we incorporate the vibrant flavors and spices commonly found in Liberian cooking. The original recipe is transformed by using traditional Liberian spices such as ginger, garlic, and chili peppers, which add a distinct heat and depth of flavor to the chowder. Additionally, we replace some of the original ingredients with seafood commonly found in Liberian cuisine, such as shrimp, fish, and crab, to give the dish an authentic Liberian twist. We alse have the original recipe for Greencastle Chowder, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 scotch bonnet pepper, seeded and minced 1 scotch bonnet pepper, seeded and minced
• 1 pound (450g) mixed seafood (shrimp, fish, crab) 1 pound (450g) mixed seafood (shrimp, fish, crab)
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 teaspoon thyme 1 teaspoon thyme
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 12g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat.
2. 2.
   Add the diced onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.
3. 3.
   Add the diced red and green bell peppers, tomatoes, and minced scotch bonnet pepper. Cook for 5 minutes, until the vegetables soften.
4. 4.
   Add the mixed seafood to the pot and cook for another 3 minutes.
5. 5.
   Pour in the fish or vegetable broth and coconut milk. Stir in the thyme and paprika. Season with salt and pepper to taste.
6. 6.
   Bring the chowder to a simmer and let it cook for 15-20 minutes, allowing the flavors to meld together.
7. 7.
   Serve the Liberian Seafood Chowder hot, garnished with fresh cilantro or parsley.

Treat your ingredients with care...

• Seafood — Ensure that the seafood is fresh and properly cleaned before adding it to the chowder. Adjust the cooking time based on the size and type of seafood used to avoid overcooking.

Tips & Tricks

• For a spicier chowder, leave the seeds in the scotch bonnet pepper or add an extra pepper.
• Serve the chowder with a squeeze of fresh lime juice for a tangy twist.
• If you prefer a thicker chowder, you can add a tablespoon of cornstarch mixed with water to the pot and simmer until thickened.
• Feel free to customize the seafood selection based on your preferences and availability.
• Leftover chowder can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve the Liberian Seafood Chowder in individual bowls, garnished with fresh cilantro or parsley. Accompany it with warm crusty bread for dipping and soaking up the flavorful broth.

Presentation advice

To enhance the presentation, consider serving the chowder in a hollowed-out bread bowl. This adds a rustic touch and allows guests to enjoy both the chowder and the bread together.