In Liberia, meals are built around a large mound of white rice, over which a thick, hearty sauce (the 'soup') is poured. There is no separation of starter, main course, and dessert: everything converges on this shared rice base, accompanied by spiced drinks and, on the side, small sweet street snacks. The table is arranged from the most substantial (the base) to the lightest.

Deep orange color, earthy and slightly smoky flavor: it is the soul of Liberian sauces. It colors cassava leaf and rice, and symbolizes the entire West African forest cuisine that the president wanted to honor on official tables.