Liberian Spicy Seafood, Potatoes, Greens & Rice

Benefits: Seafood provides high-quality protein, selenium, vitamin B12, and omega-3 fatty acids, while leafy greens contribute beta-carotene, folate, vitamin C, and antioxidant plant compounds. Red palm oil, traditionally used in Liberian cooking, contains carotenoids and vitamin E, while potatoes provide potassium and additional vitamin C. Together, these ingredients provide a nutrient-rich combination of fats, protein, and micronutrients that support the skin's natural barrier.

Skin Concern: Dry Skin

Prep Time: 25 minutes | Cook Time: 45 minutes | Serves: 6

Ingredients:

For the Rice:

• 2 cups long-grain white or jasmine rice
• 3 cups water
• 1/2 tsp sea salt

For the Spicy Seafood & Potatoes:

• 8 oz large shrimp, peeled and deveined
• 8 oz firm white fish, such as snapper, cod, or tilapia, cut into large chunks
• 6 oz crab meat or cleaned crab pieces
• 1 lb Yukon Gold or red potatoes, peeled and cut into chunks
• 2 tbsp red palm oil
• 1 large yellow onion, roughly chopped
• 4 garlic cloves
• 1-inch piece fresh ginger, peeled
• 2 Roma tomatoes, roughly chopped
• 2 tbsp tomato paste
• 1–2 habanero or Scotch bonnet peppers, to taste
• 1 tsp smoked paprika
• 1 tsp ground black pepper
• 1/2 tsp dried thyme
• 2 cups seafood or fish stock
• 1 tbsp shrimp powder or ground dried shrimp, optional
• 1 tsp bouillon powder, optional
• Sea salt, to taste

For the Greens:

• 1 large bunch collard greens, finely sliced
• 1 bunch spinach, roughly chopped
• 1 tbsp red palm oil
• 1/2 yellow onion, diced
• 2 garlic cloves, minced
• 1/2 cup seafood or vegetable broth
• 1/2 tsp ground black pepper
• Sea salt, to taste

For Serving:

• Fresh lime or lemon wedges
• Sliced green onions, optional
• Extra fresh pepper sauce, optional

Instructions:

• Cook the Rice: Rinse the rice thoroughly. Add it to a saucepan with the water and salt. Bring to a boil, cover, reduce the heat, and simmer for about 15–18 minutes until tender. Remove from the heat and allow it to steam, covered, for another 5–10 minutes.

• Prepare the Pepper Base: Add the onion, garlic, ginger, tomatoes, and habanero or Scotch bonnet pepper to a blender or food processor. Pulse until finely chopped but not completely smooth.

• Build the Sauce: Heat the red palm oil in a large heavy-bottomed pot over medium heat. Add the blended pepper mixture and cook for 6–8 minutes, stirring occasionally, until the vegetables soften and the mixture becomes fragrant.

• Deepen the Flavor: Stir in the tomato paste, smoked paprika, black pepper, thyme, shrimp powder, and bouillon if using. Cook for another 2–3 minutes to caramelize the tomato paste slightly.

• Cook the Potatoes: Add the potatoes and seafood stock. Stir well, cover, and simmer for 15–20 minutes, or until the potatoes are almost fork-tender and have absorbed some of the spicy broth.

• Add the Fish: Nestle the fish pieces into the sauce. Cover and simmer gently for about 4 minutes, avoiding excessive stirring so the fish remains intact.

• Add the Remaining Seafood: Add the shrimp and crab. Spoon some of the sauce over the seafood, cover, and cook for another 4–6 minutes until the shrimp are opaque, the fish flakes easily, and the crab is heated through.

• Prepare the Greens: While the seafood finishes, heat the palm oil in a separate skillet. Add the diced onion and cook until softened. Stir in the garlic, then add the collard greens and broth.

• Cook the Greens: Cover and cook the collards for about 8–10 minutes. Add the spinach during the final 2–3 minutes and cook just until wilted. Season with black pepper and salt to taste.

• Adjust the Seafood Sauce: Taste the seafood and potato mixture and adjust the seasoning. If you'd like more broth, add a splash of seafood stock. For a thicker sauce, simmer uncovered for several minutes.

• Assemble: Spoon hot rice onto each plate or into a shallow bowl. Add a generous serving of greens, followed by potatoes, fish, shrimp, and crab. Spoon the spicy red sauce over the top.

• Serve: Finish with fresh lime or lemon and additional pepper sauce for anyone who wants even more heat.

Shopping Tips:

• Seafood: A combination of fish, shrimp, and crab gives the dish more depth than relying on a single seafood. Whole or bone-in fish pieces can also be used for an even richer sauce.
• Red Palm Oil: Look for unrefined red palm oil at West African or international markets. Its distinctive color and flavor are very different from neutral cooking oils.
• Peppers: Scotch bonnet and habanero peppers are extremely hot. Start with one if you prefer moderate heat.
• Greens: Collard greens are sturdy enough to stand up to the spicy sauce, while spinach adds tenderness. You can also use kale.
• Dried Shrimp: Ground dried shrimp or shrimp powder adds concentrated seafood flavor and can often be found at African, Caribbean, or Asian markets.

Cooking Tips:

• Don't rush the pepper and tomato base. Cooking it until some of its moisture evaporates creates a deeper, more concentrated flavor.
• Add the seafood in stages. Potatoes need considerably more cooking time, while shrimp should go into the pot near the end.
• Once the fish is added, stir as little as possible to keep the pieces intact.
• Leave Scotch bonnet peppers whole and simmer them in the sauce for gentler heat, or blend them into the pepper mixture for a much spicier result.
• Red palm oil has a distinctive flavor, so if you're new to it, you can use half palm oil and half avocado oil.
• The potatoes should become tender enough to absorb the seasoned broth without completely falling apart.
• This dish is even more flavorful after the sauce rests briefly, but seafood is best served while still tender.

This Liberian-inspired Spicy Seafood, Potatoes, Greens & Rice brings together fish, shrimp, crab, tender potatoes, leafy greens, and rice with a fiery pepper-and-tomato sauce enriched with red palm oil. The combination of seafood, peppers, greens, and deeply seasoned sauce creates a hearty West African-style meal that's spicy, savory, and satisfying