Augusta Reeves

I could not resist posting this recipe of Okra stew or sauce ( as my family and other Liberians call this dish) at the  end the month of February. Eating a stew/sauce during the cold days of February is a typical form of  comfort eating. With Mardi Gras coming next week , I even see how this dish is a sort of culinary cousin of gumbo. Okra Sauce is mainly okra braised in a stock  with mixed meats (typical in Liberian cooking) and topped with red palm oil.

I am a Washington DC Metro area residence and private chef who enjoys baking, cooking and creating memorable moments for clients, family and friends! This blog complies stories, images, and recipes based on my culinary journeys,  travels, exploration of various cultures and lifestyle. I hope this blog inspires anyone who is interested in fusion cooking as I am a West African (Liberian) -born woman who enjoys blending flavors from my heritage with cuisines of various other cultures .

I enjoy making biscuits on “slow and lazy” days because they do not require many complex ingredients. I enjoy making biscuits from scratch and usually try to put a spin on the basic recipes . For this recipes, I added an ingredient – smoked herring – a major flavor enhancer featured in Liberian cuisine. This elevated one of the my regular biscuit recipes to make a very flavorful and rich level.

A perfect  breakfast or brunch can be as simple as making an assortment of scratch-made biscuits accompanied by various jams , jellies and butter spreads. Biscuits enjoyed here are Black Peppered Smoke Herring Biscuits (top of the tier) ,  White Cheddar Bacon Biscuits  (left on lower level of tier), and Sweet Potatoes Biscuits( right on lower level of tier). In addition to the scrumptious savory biscuits , I made a sweet dessert biscuit – an chocolate glazed almond biscuits (Biscuits aux Amandes) . Variety of juices and sparklers  –  sparkling juices and champagne are perfect beverages pairing for a spread of biscuits.