West Africa · Soup
Torborgee (Fermented pea-eggplant and bitter ball palm oil stew)
A pungent, deeply savory Lofa County specialty featuring tender pea eggplants and dried meats simmered in red palm oil with local country soda.
The story
Originating from the Lorma and Gbandi peoples of Lofa County, torborgee is a beloved everyday soup celebrated for its distinctively pungent, earthy profile. It utilizes torborgee beans or small pea-eggplants simmered with edible wood ash lye or baking soda to break down bitterness and soften tough vegetable fiber. It is traditionally served alongside parboiled country rice during communal gatherings, field harvests, and family dinners.
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