Torborgee | FoodieAtlas

Ingredients

1 pound (450 grams) dried fish or meat (such as smoked fish or beef), soaked and shredded
1 cup ground peanuts or peanut butter
1 large onion, chopped
3 cloves garlic, minced
2-3 hot peppers, chopped (adjust to taste)
1 tablespoon vegetable oil or palm oil
1 teaspoon ground black pepper
1 teaspoon ground paprika
1 teaspoon dried thyme
1 teaspoon salt (or to taste)
4-6 cups water or beef/chicken stock
2-3 bouillon cubes (optional)
1 cup chopped okra or yams (optional, for added texture)
Fresh parsley or cilantro, for garnish

If using dried fish or meat, soak it in water to rehydrate. Shred into small pieces.

In a large pot, heat the vegetable oil or palm oil over medium heat. Add the chopped onion and cook until translucent.

Stir in the minced garlic and hot peppers. Cook for 2-3 minutes until fragrant.

Add the shredded fish or meat to the pot and cook for 5 minutes, stirring occasionally.

Stir in the ground peanuts or peanut butter. Mix well.

Stir in the ground black pepper, paprika, dried thyme, and salt.

Pour in the water or beef/chicken stock and add bouillon cubes if using. Stir well.

Bring the mixture to a boil, then reduce the heat to low and simmer for 20-30 minutes, or until the flavors are well combined and the stew thickens.

If using, add the chopped okra or yams and cook for an additional 15-20 minutes, or until the vegetables are tender.

Garnish with fresh parsley or cilantro before serving.