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About

Our Chef: Bea Karngar

Chef Bea Karngar  was born in Liberia. According to people who knew her when she was a child, she came out of the womb cooking! In her home village, she learned to create delicious food from West-African ingredients such as fish, cassava, and plantain. She operated a small catering business in Liberia before she moved to the U.S. Now she is delighted to share the food she loves with Minnesotans.

The flavors of West Africa

Here's a guide to some of the ingredients and dishes you'll commonly find in West African cooking.

• Cassava: If you were born in North America, you probably know cassava as tapioca. But in West Africa both the potato-like root and the leafy greens are used in a wide variety of dishes.
• Fufu : Fufu is a soft bread made from cassava or plantain flour. It's usually served with a sauce or stew.
• Palm Butter : Palm butter is made from oil pressed from the fruit of the oil palm tree. 
• Attieke : Attieke is a cous-cous made from dried cassava. 
• Togborgee :Togborgee is a stew made with palm oil and bitter ball berries. 

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