Entree: Liberia – Kittley Torborgee (Hearty Liberian palm-oil stew of smoked fish, vegetables, and groundnut for a savory main course)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Total 1 hr

Ingredients

- 1 lb (454 g) smoked salted fish or smoked catfish, cleaned and flaked (bones removed where possible)
- 1/3 cup (80 ml) red palm oil
- 1 large onion, finely chopped (about 150 g)
- 2 cloves garlic, minced (about 6 g)
- 1–2 Scotch bonnet or habanero peppers, whole or chopped depending on heat preference (about 15–25 g)
- 2 cups (480 g) canned crushed tomatoes or fresh blended tomatoes
- 1/2 cup (120 g) smooth peanut butter (groundnut paste)
- 2 cups (300 g) peeled and diced cassava or sweet potato
- 8 oz (225 g) fresh okra, sliced
- 1 red bell pepper, chopped (about 150 g)
- 4 cups (1 L) light chicken or fish stock, or water
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper, or to taste
- 1 tsp (5 g) smoked paprika or 1 small smoked dried pepper (optional)
- 2 tbsp (30 ml) lime juice or to taste
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish (optional)

Instructions

1. Rinse and flake the smoked fish, removing large bones; set aside. If using whole smoked fish, break into serving-size pieces and note approximate weight as listed.
2. In a heavy pot, heat the red palm oil over medium heat until shimmering. Add chopped onion and sauté until softened, about 5 minutes.
3. Add garlic and chopped Scotch bonnet (or whole for milder heat) and cook 1 minute, then stir in chopped red bell pepper and cook 2–3 minutes more.
4. Pour in crushed tomatoes and simmer 5–7 minutes to meld flavors. Add smoked paprika if using.
5. Whisk peanut butter with 1 cup (240 ml) of hot stock until smooth, then pour into the pot. Add remaining stock (3 cups / 720 ml) and bring to a gentle simmer.
6. Add diced cassava or sweet potato, cover, and simmer until root vegetables are nearly tender, about 15–20 minutes.
7. Gently add flaked smoked fish and sliced okra to the stew. Simmer another 8–10 minutes until okra is cooked and the stew has thickened. Adjust thickness with more stock or water if needed.
8. Season with salt, black pepper, and lime juice to brighten. Remove whole peppers if left whole and reduce heat.
9. Serve hot over steamed white rice or with fufu, garnished with chopped cilantro or parsley.