Torborgee (Liberian Bitterball & Red Bean Palm Stew) – Authentic Liberia Recipe

Ingredients for Torborgee (Liberian Bitterball & Red Bean Palm Stew) (4 Servings)

• 1.25 lbs (or 2.5 cups) simmered red beans, prepped into bite-sized pieces
• 1.5 cups African bitterball/eggplant cubes, washed and trimmed
• 1 cup steamed rice
• 1 medium onion and 3 cloves garlic, finely minced with country red palm oil
• 1.5 tbsp traditional Liberia seasoning (fermented locust bean note, garlic, chili)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and country red palm oil for 3–4 minutes until fragrant.
2. Stir in fermented locust bean note, garlic, chili and toast for 45 seconds to release the essential oils of Liberia's kitchen.
3. Add simmered red beans and African bitterball/eggplant cubes, tossing to coat in the aromatic base.
4. Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
5. Fold in steamed rice, adjust seasoning, and ladle steaming hot into deep bowls.