Creekbank Stories Curt Iles, Storyteller
Good eating at Ricks. This is our wonderful cook each day for lunch, Mrs. Musu. She’s cooked plenty of what I call “soul food.” We’ve had collard greens, potato greens, fish gravy (like catfish couvillian), and cabbage with chicken.
This is how Ricks Institute. This is staff housing. Notice the palm trees. The palm nuts are a major source of food for Liberians.
