Liberian Kittley Torborgee
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Loading... - Kisi Anane
- 17 Aug 2022
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Kittley Torborgee is a classic Liberian dish made of pea eggplant with a bitter and spicy taste. Kittley (medicinal eggplant) is only the size of a very small cherry tomato, the Kittley eggplant is an important medicinal food for many West African cultures. The dish is often enriched by the addition of dried meat, chicken, pork, or fish, and it is usually associated with the Lorma people inhabiting the area of Lofa County in Liberia.
The Loma people, sometimes called Loghoma, Looma, Lorma or Toma, are a West African ethnic group living primarily in the northern mountainous, sparsely populated regions of Guinea and Liberia. The Loma speaks a language in the Southwestern branch of the Mande languages, belonging to the Niger-Congo family of languages.
This classic dish is prepared with African spices and cooked with a variety of chicken, beef, smoke fish or seafood in red palm oil or a fermented palm oil (torborgee oil). Torborgee is eaten with rice and can be prepared with pea eggplant, beans, peppers, cassava leaves, water greens, etc. When prepared with pea eggplant, they call it kittley torborgee. When prepared with beans, they call it bean torborgee. When prepared with cassava leaves, they call it cassava leaves torborgee. They also prepare torborgee with pepper; in this case, a lot of pepper is used. This type of torborgee can be very hot and difficult to eat especially for people who are not used to eating hot pepper. Other Liberian tribes also cook and eat torborgee periodically. All ingredients for your torborgee can be purchased from a West African food market or any ethnic grocery store and farm. Read More...
