Dumboy and Pepper Soup
Dumboy is often called the national dish of Liberia, and it rewards anyone willing to put in the pounding. Boiled cassava is worked in a mortar into a smooth, stretchy dough, then shaped into balls much like fufu. It is served with a fiery pepper soup of goat, chicken, or beef, habanero, okra, and shrimp. The soup is quick, so the effort goes into the dough.
Instructions
Peel the cassava, cut it into chunks, and rinse them. Boil the chunks in a saucepan of water for 20 minutes, then drain and let them cool. If you like, slice the boiled pieces smaller so they mash more easily.
Pound the cassava in a mortar until it turns into a sticky dough. Dip the pestle in a little water now and then if the dough clings to it.
When the dough is smooth and cohesive, mould it into neat balls and set them aside.
Put the meat, chopped onion, bay leaves, and chopped habanero in a large Dutch oven. Add enough water to cover, then season with the salt and the crushed bouillon cubes.
Cover the pot and boil for about 30 minutes, until the meat is tender when pierced.
Stir in the shrimp and chopped okra. Simmer over medium heat for another 10 minutes, until the shrimp are cooked through.
Serve the hot pepper soup with the cassava balls alongside.
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