Dumboy Liberian Pepper Soup Recipe: A Savoury Cassava and Shrimp Dish

Dumboy and pepper soup is a well-known Liberian meal. Dumboy is made from boiled cassava that is pounded into a sticky dough. It is often served with a hot pepper soup made with meat, shrimp, and okra. This recipe needs time and steady work, but the steps are simple.

Dumboy is described as the national dish of Liberia. It looks like pounded yam and fufu, and it is eaten as a "swallow" with soup. The taste is mild, so it pairs well with a salty, spicy broth. Pepper soup is common with dumboy, but broth-style soups also work.

This dish has two parts cooked in order: first dumboy, then pepper soup. Cassava must be cooked through before pounding. The soup cooks until the meat is tender, then shrimp and okra go in near the end. The recipe uses habanero for heat and bouillon cubes for depth.

Use fresh cassava and clean seafood. Adjust the habanero if you prefer less heat. Salt levels can change due to bouillon cubes, so taste the soup near the end. The amounts below suit about 6 servings when served as dumboy with soup.

• 1.5 kg cassava tubers, peeled and cut into chunks
• 1.4 kg goat, chicken, or beef, cut into bite-size pieces
• 1 large onion (about 200 g), finely chopped
• 3 bay leaves
• 2 habanero peppers, finely chopped
• 3 tbsp salt (about 45 g), or to taste
• 3 beef bouillon cubes, crushed
• 1.4 kg raw shrimp, cleaned
• 4 okra pods, finely chopped
• Water, as needed (about 2 litres for cassava + 2.5 litres for soup)

Equipment

Traditional dumboy is pounded by hand, which gives the right texture. A mortar and pestle is the usual tool. Keep a small bowl of water nearby to wet the pestle if the cassava starts to stick. Use a large pot for the soup so it simmers evenly.

• Large saucepan (for boiling cassava)
• Colander or sieve
• Mortar and pestle
• Large Dutch oven or heavy pot (for pepper soup)
• Knife and chopping board
• Measuring spoons
• Wooden spoon or ladle

Procedure: Dumboy

Boil the cassava first, then pound it while it is still easy to work. The goal is a sticky dough that holds shape. If it dries while pounding, wet the pestle lightly rather than adding much water. Shape the finished dumboy into balls for serving.

1. Rinse cassava chunks well. Put them in a saucepan and cover with water.
2. Boil for 20 minutes, until soft. Drain and let the cassava cool.
3. Slice into smaller pieces if needed, to make pounding easier.
4. Pound in a mortar until it forms a sticky dough. Moisten the pestle at times.
5. Mould into smooth balls. Set aside while you cook the soup.

Procedure: Pepper soup

Pepper soup is cooked in layers. The meat goes in first so it can soften and flavour the broth. Bay leaves and onion add a simple base. Habanero gives heat, so handle it with care. Shrimp and okra cook fast, so they are added last.

1. Put meat, onion, bay leaves, and habanero in a Dutch oven.
2. Add about 2.5 litres water. Season with a pinch of salt and crushed bouillon cubes.
3. Cover and boil for about 30 minutes, until the meat is tender.
4. Add shrimp and chopped okra. Stir well and simmer 10 minutes on medium heat.
5. Taste and adjust salt if needed. Serve hot with dumboy balls.

Serving notes

Serve dumboy in a bowl with pepper soup poured around it. Many people eat it by pinching off small pieces of dumboy and dipping into the broth. If the soup feels too hot, use less habanero next time. If it is too salty, reduce salt or bouillon.

Nutritional values (approximate)

Values are estimated per serving, based on 6 servings. Actual nutrition changes with the type of meat, shrimp size, and how much broth is eaten. If you are limiting salt, note that bouillon cubes and added salt both raise sodium.

If you need to prepare ahead, keep dumboy and pepper soup separate so the balls do not break down in liquid. Reheat the soup to a steady simmer, then warm dumboy gently in steam or hot broth for a short time. Serve straight away for the best texture and heat.