Cookbook:Liberian Country Beans Torborgee

Liberian Country Beans Torborgee
Category	Bean recipes
Difficulty

Cookbook | Ingredients | Recipes

This dish is popularly eaten in Liberia.

Ingredients

• 48 oz dried beans
• 4 cups vegetable broth
• 2 medium size onions, neatly chopped
• 1 cup water
• 22 oz seitan
• 2 habanero pepper, neatly chopped
• 1 cup palm oil
• ½ teaspoon country soda or 2 pinches of baking soda, dissolved in warm water
• 1 teaspoon of salt or to taste

Procedure

1. Pick over the beans and remove any unwanted ones. You may soak them overnight to reduce the cooking period. Place beans in a pot and cover with water. Boil until tender, adding water if needed.
2. Drain and mash the beans to your preferred consistency.
3. Bring the vegetable broth to a boil in a separate pot. Stir in the mashed beans along with the onions, 1 cup water, seitan, and habanero pepper. Boil for about 20–25 minutes.
4. Stir in the palm oil. Reduce to low heat and simmer for about 5 minutes, stirring to prevent burning.
5. Stir in the potash and salt to taste.
6. Remove from the heat and let rest for about 5 minutes.
7. Enjoy with any complimentary dish of your choice such as bread, rice, or garri.

Notes, tips, and variations

• If you are using baking soda, the stew will foam.
• You can prepare the torborgee with any type of beans, including kidney beans, pinto beans and cranberry beans.