Liberia | Recipe

Torborgee

A fiery Liberian stew of fermented locust beans, dried shrimp, and intense chilli peppers. One of the hottest dishes in West African cuisine.

Country
Liberia
Region
West Africa
Time
60 min
Serves
6
Level
medium
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Recipe overview

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Torborgee is the dish that separates the brave from the timid. Made with dawadawa and an abundance of hot peppers, it is an acquired taste that Liberians adore. It is said that once you develop a taste for torborgee, no other stew will satisfy.

What the dish tastes like

A fiery Liberian stew of fermented locust beans, dried shrimp, and intense chilli peppers. One of the hottest dishes in West African cuisine.

When to cook it

Best for Everyday meals, with a medium cooking level and about 60 minutes total.

What to serve alongside it

White rice or fufu

Servings: 6

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How to cook it

Step-by-step instructions

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1
Prepare the base
Heat palm oil. Fry onions until softened. Add dawadawa and stir for 2 minutes.
Fry base 05:00
2
Add peppers
Add the blended habaneros and cook for 5 minutes, stirring frequently.
This will be very spicy — adjust peppers to your tolerance.
Cook peppers 05:00
3
Add seafood
Add dried shrimp and soaked dried fish. Pour in 2 cups water. Bring to a simmer.
4
Simmer
Cook on low heat for 25 minutes until the stew is thick and intensely flavoured.
Simmer 25:00
5
Serve
Serve over white rice. A small amount goes a long way due to the intensity.

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