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Liberian Country Beans Torborgee

This dish is popularly eaten in Liberia.

Source and licence

"Liberian Country Beans Torborgee" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Liberian_Country_Beans_Torborgee, revision 4513291), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Liberian_Country_Beans_Torborgee&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4513291

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Liberia. Associated with Liberia by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. 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.
  2. Drain and mash the beans to your preferred consistency.
  3. 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.
  4. Stir in the palm oil. Reduce to low heat and simmer for about 5 minutes, stirring to prevent burning.
  5. Stir in the potash and salt to taste.
  6. Remove from the heat and let rest for about 5 minutes.
  7. Enjoy with any complimentary dish of your choice such as bread, rice, or garri.