1. Torborgee, 2. Collards and Cabbage, 3. Dumboy, 4. Liberian Chicken Gravy, 5. Liberian Rice Bread, 6. Liberian Pepper Kala, 7. Liberian Peanut Soup. It is a fantastic concept to learn about Liberia by eating Liberian foods. Even though this country is only a small region of West Africa, it is worthwhile to sample its cuisine. Because each dish has been expertly seasoned, you will detect all flavors: sweet, spicy, starchy, and salty. Starchy foods and soups or stews are the key components of Liberian cuisine. When ordering meals in a neighborhood restaurant, you should try these combinations for a delicious and satisfying dinner.
- Collards and Cabbage
- Liberian Chicken Gravy
- Liberian Rice Bread
- Liberian Pepper Kala
- Liberian Peanut Soup
Liberian Beans Torborgee is the best Torborgee in the world; take a spoon for a delicious spicy flavor! Torborgee is a thick, palm-oily, spicy and bitter stew with African pea eggplants or red cow peas/lentils in Liberian cuisine. The cuisine is frequently strengthened by the inclusion of dried beef, chicken, pork, or fish, and it is typically associated with the Lorma people of Liberia’s Lofa County.
Liberia’s original African population is made up of seventeen ethnic groups: Kpelle, Bassa, Gio, Kru, Grebo, Mandingo, Mano, Krahn, Gola, Gbandi, Lorma, Kissi, Vai, Sapo, Belleh (Kuwaa), Mende, and Dey. Each of these tribes prefers a distinct type of soup and has its own traditional method of preparing it for its people. The Lorma are a West African ethnic group who live predominantly in northern Guinea and Liberia. They are closely connected to the Mende. Torborgee is a specialty of Liberia’s Lorma ethnic group. Torborgee is a traditional staple food cooked in Liberian families both at home and abroad. It is served with rice and can be cooked in a variety of ways, including beans, pepper, bitter-ball, water-greens, fever-leaf, and cassava torborgees.
- Meat Varieties (chicken, smoked fish, meat and seafood), 2 lbs Red Cow Peas (1 pack), African Red Palm Oil, ½ tbsp Bicarbonate of Soda/ Country Soda, 1 tsp Garlic Powder, 1 medium Onion, sliced, 2 Habanero peppers (substitute for cayenne pepper), 1 ½ tbsp Chicken Flavor Bouillon, Salt, Ground Black Pepper, Water
- Add 5 cups of water and red cow peas to a large pot. (increase water content as required)
- Boil red cow peas on high-heat for one hour or more until peas are soften and set aside
- In a separate pot, Add meat varieties, dash of salt, onions, garlic powder, ground black pepper, cayenne and habanero peppers. Add water and parboil on medium heat for 30 mins.
- Remove parboiled meat varieties from broth and set aside.
- In the pot with broth, Add chicken Flavor Bouillon, mashed habanero peppers, remaining onions and bring to a boil.
- Add cooked red cow peas and stir evenly.
- Cook red cow peas on medium-heat for 45 mins, until broth simmers down.
- Add meat varieties to cooking pot of beans and any seasonings needed.
- On low-heat, Add red palm oil to pot of beans and stir evenly.
- Mix Bicarbonate of Soda and a dash of water. Add soda mixture to pot of beans. This is the ingredient that gives the soup that special taste and makes the soup different from other bean soup.
- When the soda is added, it makes the soup to foam a lot. In this way, the real Torborgee is cooked.
- Turn off heat and cool down for 10 mins.
- Served Liberian Beans Torborgee with Rice
Collards and Cabbage
Do you enjoy collard greens? Do you like cabbage? They’re even great together than they are separate! — Especially if you like milder-flavored collard. Collards and Cabbage is the ideal comfort food side dish for Thanksgiving dinner, New Year’s Day, or whenever a Southern collards craving strikes.
When the vegetables are tender, the dinner is ready to eat. Serving collards and cabbage in bowls is advised. Chicken, steak, or shrimp can be added to the dish, and it’s often served with fried plantains or rice on the side.
- 1 large head of green cabbage, 2 lbs collard greens cut, 1 large red bell pepper, 1 large onion, 1 lb smoked bacon chopped, 1 1/2 cup water, 1 tbsp minced garlic, 2 tsp seasoning salt, 1 1/2 tsp coarse black pepper
- Make sure that you wash the cabbage & collard greens before anything else. Then cut and slice.
- Place a large pot over medium-high heat, then toss in the sliced bacon.
- Cook the bacon until it browns a bit, then tosses in the onions, and the red bell peppers.
- Once the onions and bell peppers start to soften, start adding in the sliced cabbage, and collard greens.
- Fold the ingredients, and once all the cabbage and collards are in the pot, toss in the minced garlic.
- Pour 1 1/2 cup water, then sprinkle in some seasoning salt, and black pepper. Give everything a nice stir.
- Reduce the heat to medium, and cook for about 45 or until cabbage and collard greens are nice and tender
Liberia’s national dish is dumboy. Cassava is the main crop here, therefore it is simple to see why the natives prepare a variety of meals with it.
Unlike other starchy foods that can be used with any broth-like soups or stews, you should sprinkle pepper soup in Dumboy to experience the divine flavor. This is the most popular dish among the Bassa, Mano, and Gio.
What could be more delightful than enjoying a plate of excellent Liberian cuisine for dinner on a windy day? You should appreciate it because the cooks take their time preparing cassava, carefully crushing the cooked one with a mortar and pestle before presenting it on the table.
- goat meat, beef or chicken (cut into bite sized pieces), uncooked shrimp, cups water, medium onion (peeled and quartered), habanero peppers, whole okras, beef flavored bouillon cubes, bay leaves, Salt
- Peel the cassava roots with a sharp knife.
- Cut the cassava into chunks and rinse in water.
- In a large saucepan, boil the chunks of raw cassava in water for twenty (0:20) minutes.
- Drain and allow the cassava to cool.
- Slice the boiled cassava into smaller chunks.
- Place the chunks of boiled cassava into a mortar and use a pestle to mash it into a sticky dough, occasionally moistening the pestle with water if necessary.
- When the desired consistency is reached, mold the dough into balls and set aside.
Liberian Chicken Gravy
Peppers are common ingredients in Liberian cooking, and this dish incorporates two types: sweet red bell peppers and more fiery habaneros. They provide a pleasing counterpoint to the rich chicken flavor, which has been amplified by both the broth and the Maggi flavor. Besides, chicken, shrimp, green beans, tomatoes, onions, and chicken stock are common ingredients in the stew.
Garlic, ginger, hot peppers, and parsley are frequently added to the meal while it is simmering. When the chicken gravy is ready to eat, it is frequently served with a side of white rice.
- ¼ -1/2 cup cooking oil vegetable, canola, corn; 2 – 3 pounds chicken cut up; 1 ½ -2 pound fried fish steaks any firm fish; 1 lb shrimp cleaned and deveined; 2 -3 large red bell peppers; 1 green bell pepper; 1 -2 Tablespoons tomato paste; 2 -3 fresh tomatoes; 1 medium onion chopped; 5 garlic cloves; ½ tsp ginger chopped; 1 or more scotch bonnet or habanero pepper; ¼ cup basil and parsley; 1 tbsp chicken bouillon optional; ½ tsp cayenne pepper; Salt and pepper to taste
- Boil chicken with salt, pepper, paprika, chicken bouillon and some chopped onions in a medium pot until tender. Cooking time varies according to chicken.
- Reserve the stock for later use.
- In a food processor or blender, blend tomatoes, bell pepper, onions, garlic and herbs.
- Add ½ cup oil to heavy-duty pot/pan, and then add the bell pepper blend followed by tomato paste.
- Sauté for about 10-15 minutes, to blend all the flavors reduce acidity of the tomato sauce. Stir the pot frequently, as the sauce simmers. You may add reserved chicken stock or water to
- Next add chicken, fried fish with about 2 cups of stock-let it simmer for another 10 minutes
- Throw in shrimp if using any – cook for another 3-5 minutes
- Finally. Adjust seasonings, soup consistency with water/chicken stock, maggie and seasonings
Liberian Rice Bread
Liberian Rice Bread is essentially typical Liberian bread, with rice flour and ripe plantains as the major ingredients. Plantains are widely consumed in most parts of West Africa. However, bananas could be used as a substitute if ripe plantain is not available. Most African festivals have rice bread on the menu. This is an ancient favorite among the locally produced bread.
Liberian rice bread is also popular among American aborigines and immigrants from the Middle East. It is easily digestible and a great substitute for whole wheat bread. It is a common option for people who are allergic to specific proteins found in wheat, barley, and rye.
Liberian rice bread tastes a lot like banana bread. It is a quick and easy snack made with mashed bananas and cream of rice. It tastes great right out of the oven and keeps very moist for up to a week. This is commonly served with tea or coffee, and we loved it as the first dish of our Liberian feast. Enjoy!
- 2 cups cream of rice cereal; 3 cups mashed ripe bananas; 1/2 cup vegetable oil; 4 Tablespoons sugar; 1/2 teaspoon nutmeg; 1 teaspoon salt; 1 cup water; 1 teaspoon baking soda
- Preheat oven to 400 degrees
- Put all ingredients together in a large bowl and mix until thoroughly blended.
- grease a 8×12 rectangular pan or 9″round cake pan
- Pour the mixture into the greased pan
- cook for approx 30 minutes or until a toothpick comes out dry.
- Enjoy with a cup of coffee or tea.
Liberian Pepper Kala
Aside from the standard version, the chefs here can make it into a Liberian sweet delight. These golden balls can be swirled in sugar after deep-frying in vegetable oil to create a white snow covering on the outside. You can eat it alone or with coffee, beans, and liquids for breakfast. This Liberian breakfast dish will make you feel like a “genuine” Liberian.
The fundamental ingredients are straightforward: flour, sugar, salt, water, yeast, and, occasionally, egg. Under the name Mandazi, it has spread to the southern and eastern parts of West Africa.
Pepper Kala is an excellent dish to provide to your family.
- 2 cups All purpose flour, 1 1/3 cups Sugar, 1 packet Yeast active dry yeast, dash Nutmeg, 1 1/2 tablespoons Salt, 1/4 cup Water
- Add water into dry ingredients until the right consistency
- Cover batter and let it rest 30-45 minutes
- Deep fried it, using the small ice cream scoop
Liberian Peanut Soup
This Liberian peanut soup will please peanut butter fans as well as anyone looking for a hearty, meaty dish. Peanuts, herbs, spices, and meat are used to make this traditional Liberian peanut soup.
To make it, boil the ingredients in a pot until the potatoes and beef are fully cooked, then add the peanut butter and stir until it melts completely. This soup is always served hot and is frequently eaten for lunch. It’s best to add extra water if it’s too thick, and more peanut butter if it’s too thin.
- Beef, chicken, chicken stock, onions, bell peppers, celery, hot peppers, dried fish (optional), potatoes, okra, and peanut butter
- heat the ingredients in a pot until the potatoes and beef are fully cooked
- then add the peanut butter and stir until it is all melted
- This soup is always served hot, and it is frequently served at lunchtime.
- If it’s too thick, add a little more water; if it’s too thin, add a little more peanut butter.