Liberian Torborgee Stew

Ingredients

• 500g (1.1 lb) chicken, bone-in 500g (1.1 lb) chicken, bone-in
• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 2 tomatoes, diced 2 tomatoes, diced
• 1 small cabbage, shredded 1 small cabbage, shredded
• 2 carrots, sliced 2 carrots, sliced
• 1 bell pepper, diced 1 bell pepper, diced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon thyme 1 teaspoon thyme
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon curry powder 1 teaspoon curry powder
• Salt and pepper to taste Salt and pepper to taste
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 40g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the onions, garlic, and ginger, and sauté until fragrant.
2. 2.
   Add the chicken and beef to the pot and cook until browned on all sides.
3. 3.
   Stir in the tomato paste, thyme, paprika, curry powder, salt, and pepper. Cook for a few minutes to allow the spices to release their flavors.
4. 4.
   Add the diced tomatoes, cabbage, carrots, and bell pepper to the pot. Stir well to combine.
5. 5.
   Pour in the chicken broth and bring the stew to a boil. Reduce the heat to low, cover the pot, and simmer for about 1 hour or until the meat is tender.
6. 6.
   Adjust the seasoning if needed and garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Chicken — Ensure that the chicken is thoroughly cooked before adding other ingredients to the stew.
• Beef — Choose a tender cut of beef, such as stewing beef, for best results.
• Cabbage — Shred the cabbage finely to allow it to cook evenly and blend well with the other ingredients.
• Ginger — Use fresh ginger for a more intense flavor. Grate it finely to incorporate it seamlessly into the stew.
• Tomato paste — Opt for a good quality tomato paste to enhance the richness of the stew.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a chopped chili pepper to the stew.
• Serve the Torborgee Stew with a side of steamed rice or fufu, a traditional West African staple.
• Feel free to customize the vegetables in the stew based on your preferences or seasonal availability.
• Make a larger batch of the stew and freeze the leftovers for a quick and delicious meal on busy days.
• Experiment with different cuts of meat, such as lamb or goat, to add variety to the stew.

Serving advice

Serve the Torborgee Stew hot in bowls, garnished with fresh cilantro. Accompany it with a side of steamed rice or fufu for a complete and satisfying meal.

Presentation advice

To enhance the presentation, sprinkle some additional fresh cilantro on top of the stew before serving. Serve it in colorful ceramic bowls to showcase the vibrant colors of the vegetables.