Liberian Kittley Torborgee
Kittley Torborgee is a classic Liberian dish made of pea eggplant with a bitter and spicy taste.
Ingredients
- 2 packs fresh/frozen pea eggplant (kittley/bitterballs)
- 2 habanero peppers (substitute for cayenne pepper)
- 1 tsp bicarbonate of soda/ country soda
- 1 medium onions (sliced)
- 1 tbsp black pepper
- meat varieties (chicken, seafood, dried fish & etc...)
- red palm oil/torborgee oil
- 2 tbsp chicken flavour bouillon or maggi cubes (2)
- salt
- water
Instructions
- On high heat, add frozen kittley, habanero peppers and water to pot and boil until tender for 20 mins.
- Using a separate pot, add all meat ingredients, onions, salt, black pepper and water to parboil for 30 mins. Set meat aside and keep broth for torborgee.
- Using a large pan and steamer, remove boiled kittley from pot, remove water, add kittley to pan and unplug the stems. In a large pan, add kittley and mash to create a paste and set aside.
- On medium heat, add broth, mashed kittley, onions, chicken flavour bouillon or maggi cubes and any special seasonings of your choice to a pot. Add additional 2 cups of water if broth is limited.
- Bring to a boil for 40 mins or less until the broth simmers with less liquid in the pot. Stir frequently to prevent burning at the bottom of the pot. Add any additional seasonings needed for taste.
- Add meat ingredients, torborgee oil and stir for 2 mins evenly. Using a spoon, mix bicarbonate of soda and water, add to make kittley torborgee.
- When the soda is added, it makes the soup to foam a lot. In this way, the real torborgee is cooked.
- Turn heat off, serve kittley torborgee warm with white rice!