Waiting for a cook

Beans Torborgee

Liberia

What we know so far

Torborgee is Liberia's thick, hot, red-palm-oil stew with a bitter edge and a foam on top from the country soda (potash) stirred in at the end. Beans torborgee is made with red cowpeas or any dried bean; kittley torborgee with the small bitter ball eggplants; other versions use cassava leaves or water greens. It comes from the Lorma country of Lofa in the north-west and is eaten all over Liberia over rice. What makes it torborgee and not just bean soup is the soda, the large amount of palm oil and the heat.

The draft was written from 4 published sources and holds 10 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
Photograph your own, so the page carries a real picture instead of somebody else's.
Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

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Waiting for a cook

Beans Torborgee

Liberia

What we know so far

The draft was written from 4 published sources and holds 10 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
Photograph your own, so the page carries a real picture instead of somebody else's.
Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting