Liberian cuisine is rich with staple dishes that bring comfort, nourishment, and a sense of home. One of those staples is Depor, a hearty food that plays a similar role to fufu but has its own unique taste and texture. For many Liberians, Depor is not just a side dish—it is the base that carries the bold, flavorful soups and stews Liberia is known for.
Depor is made from dried cassava that is processed into a soft, swallow-style meal. Like fufu, it is eaten with the hands by breaking off a small portion, shaping it, and dipping it into soups or sauces. But unlike fufu, which is often smooth and stretchy, Depor has a firmer, slightly grainier texture and a natural, earthy flavor that sets it apart. This difference makes it especially beloved by those who prefer a more grounded, filling taste with their meals.
In everyday Liberian households, Depor is enjoyed with popular soups such as cassava leaf, potato greens, palm butter, and palava sauce. The earthy base of Depor balances perfectly with the richness of these stews, creating a wholesome and satisfying combination. Because it is made from cassava, it is also a staple that sustains energy and keeps you full for hours—important in a culture where meals are not only about taste but also nourishment.
For Liberians living abroad, Depor holds cultural significance as well. While fufu may be easier to find in international African or Caribbean stores, Depor remains a taste of home that many long for. Its flavor immediately reminds people of Liberia’s kitchens, where family and friends gather around large bowls of soup with Depor at the center.
In short, Depor is more than just a substitute for fufu—it is a distinct dish that represents the simplicity and strength of Liberian food culture. If you ever have the chance to try it, pair it with a traditional Liberian soup and you will quickly understand why Depor remains a cherished favorite. Please visit Okra Pantry Shop for some Liberian Depor – http://www.okrapantry.com/shop
Liberian Depor
Depor is made from dried cassava that is processed into a soft, swallow-style meal. Like fufu, it is eaten with the hands by breaking off a small portion, shaping it, and dipping it into soups or sauces. But unlike fufu, which is often smooth and stretchy, Depor has a firmer, slightly grainier texture and a natural, earthy flavor that sets it apart. This difference makes it especially beloved by those who prefer a more grounded, filling taste with their meals.
Servings 2
Ingredients
- 1 bag Liberian Deepor – 2 cups (from Okra Pantry Shop)
- 4 cups Water
Instructions
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Boil water: In a saucepan, bring 3 cups of water to a boil. Keep 1 cup aside for later
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Mix Deepor flour: In a bowl, combine deepor flour with the remaining 1 cup of cold water. Stir well to make a smooth paste (no lumps).
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Cook Depor: Slowly pour the flour paste into the boiling water while stirring constantly. Reduce heat to medium and keep stirring with a strong wooden spoon until it thickens and becomes stretchy.
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Adjust texture: If too stiff, add a little hot water and stir until smooth.
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Shape & serve: Wet your hands, scoop, and roll into balls. Serve hot with palm butter, pepper soup, red-oil okra sauce or palava sauce.
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