Liberian Meat Sauce
Liberian meat sauce is a quick, one-pot meat stew built on palm oil, onion, garlic, and peppers. The palm oil gives it a distinct savory depth and a deep orange color that vegetable oil cannot match. Beef, chicken, or fish all work, so it suits whatever you have on hand. Cayenne and an optional hot pepper let you set the heat yourself. Ladle it over plain rice and the sauce soaks into every grain.
Instructions
Heat the palm oil in a large pot over medium heat. Add the chopped onion and minced garlic and cook until the onion turns translucent and the garlic smells fragrant.
Add the meat in small pieces and cook, turning now and then, until it is browned on all sides.
Stir in the diced tomato, bell pepper, the hot pepper if you are using it, and the cayenne. Pour in the broth or water and season with salt.
Bring the pot to a boil, then lower the heat, cover, and simmer until the meat is tender and the flavors have come together. The source gives about 30 minutes for this stage, so start checking the meat then.
Taste and add more salt or cayenne if it needs it. Take the pot off the heat and let the sauce rest for a few minutes before spooning it over rice, pasta, or another starch.
Make it personal.
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