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Liberian rice bread — a sweet, spiced loaf made from rice flour and ripe plantains.

Rice Bread is Traditional Bread from Liberia

Hello, my dear — I’m Ivy, The African Gourmet. After 25 years in the kitchen and 18 years documenting African recipes, I’ve learned that some of the most comforting foods are born of resilience. Liberian Rice Bread is one of those dishes — soft, subtly sweet, and made with everyday ingredients like rice flour and ripe plantains.

The Story Behind Liberian Rice Bread

Rice bread is a time-honored Liberian household staple, baked for breakfast or enjoyed with tea in the evening. In most Liberian homes, rice appears at every meal — breakfast, lunch, and dinner — so transforming rice into a bread was both practical and delicious. Ripe bananas or plantains give the loaf its natural sweetness, while nutmeg and ginger perfume the air with familiar West African warmth.

Ingredients

• 2 cups rice flour
• 3 mashed very ripe plantains or bananas
• 1 cup whole milk
• 2 large eggs
• ¼ cup granulated sugar
• ½ teaspoon nutmeg
• ½ teaspoon ginger
• ½ teaspoon salt
• 1 teaspoon baking soda
• ½ cup vegetable oil

Directions

1. Preheat oven to 350°F (175°C). Grease a loaf pan lightly with oil or butter.
2. In a large bowl, mix together all ingredients until well combined into a smooth batter.
3. Pour the mixture into the prepared pan and bake for 40 minutes or until golden brown and firm to the touch.
4. Let cool before slicing. Serve warm with okra stew or tea.

Prep Time: 10 minutes | Cook Time: 40 minutes | Yields: 1 loaf

Did You Know?

Liberia is Africa’s oldest republic, founded in 1847 as a homeland for formerly enslaved African Americans. The country’s name comes from the Latin word liber, meaning “free.” Facing the Atlantic, Liberia’s coast is dotted with mangrove swamps and sandy lagoons — regions where rice thrives. In 1979, the historic “Rice Riots” erupted over a proposed price increase, reminding the world of rice’s economic and cultural power in Liberian life.

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