Torborgee

What we know so far

Torborgee is the Lorma stew of Lofa County that the whole of Liberia now cooks: a thick, red, bitter and very hot pot built on palm oil (ideally torborgee oil, the fermented, strong palm oil) and finished with country soda, the potash that makes the pot foam and gives torborgee its taste. What goes in it names it: beans torborgee with red cowpeas, kittley (bitterball) torborgee with tiny pea aubergines, pepper torborgee, cassava-leaf torborgee, water-greens torborgee. Meat, dried fish, chicken or seafood go in as the pot allows. It is eaten over plain rice, which is needed against the heat.

The draft was written from 3 published sources and holds 9 ingredients and 6 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. 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