Liberian Country Beans Torborgee
Liberian country beans torborgee is a thick mashed bean stew enriched with a full cup of palm oil and heated with habanero. The mashed beans give it a body somewhere between a stew and a porridge, while seitan adds a chewy, meaty bite without any animal products. A little country soda, or baking soda in a pinch, goes in at the end. Spoon it over rice, garri or bread.
Instructions
Pick over the beans and discard any stones or bad ones. Soaking them overnight shortens the cooking time. Put them in a pot, cover with water and boil until tender, topping up with water if the pot runs low.
Drain the beans and mash them as smooth or as chunky as you like.
Bring the vegetable broth to a boil in a separate pot. Stir in the mashed beans, onions, 1 cup of water, seitan and habanero, then boil for 20 to 25 minutes.
Stir in the palm oil, lower the heat and simmer for about 5 minutes. Stir often so the thick stew does not catch and burn on the bottom.
Stir in the dissolved country soda and the salt, tasting as you go. If you use baking soda instead, expect the stew to foam up.
Take the pot off the heat and let it rest for about 5 minutes. Serve with bread, rice or garri.
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