Liberian Country Beans Torborgee
This dish is popularly eaten in Liberia.
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
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.
Drain and mash the beans to your preferred consistency.
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.
20–25 minutes
Stir in the palm oil. Reduce to low heat and simmer for about 5 minutes, stirring to prevent burning.
5 minutes
Stir in the potash and salt to taste.
Remove from the heat and let rest for about 5 minutes.
5 minutes
Enjoy with any complimentary dish of your choice such as bread, rice, or garri.
- •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.