Beans Togborgee (Liberian)

black-eyed peas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are high in protein and fiber, while canned beans save time.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier with good fats, while canola is often cheaper.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: serrano pepper

Jalapeños provide heat with less intensity, while serranos are often more affordable.

spinach

🥗Healthier: kale

💰Cheaper: collard greens

Kale is nutrient-rich, while collard greens are often less expensive.

Add black-eyed peas to a pot.

Add chicken feet, turkey necks, hard chicken, burnt cow skin, raw cow skin, and dry fish to the pot.

Chop green bell pepper and habanero pepper; add to the pot.

Season the beans with 2 tablespoons of adobo seasoning, 2 tablespoons of chicken flavor mix, and salt to taste.

Add 3 jumbo cubes to the pot for seasoning.

Pour in about 4 cups of water to cover the beans and meat.

Cook the beans for about 1.5 hours, checking occasionally and adding more water as needed.

After 1.5 hours, check if the beans are soft; if not, continue cooking and adding water as necessary.

Add chopped onions to the pot after the initial seasoning and cooking.

Blend most of the beans until smooth, leaving some whole for texture.

Return the blended beans to the pot along with the broth from cooking the beans and 2 extra cups of water.

Let the mixture cook for another 20 minutes, checking in between.

Add all the meat back into the pot and mix well.

Taste the soup and adjust seasoning as necessary, adding more adobo seasoning and chicken flavor mix if needed.

Add 2 more jumbo cubes to the pot for additional flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary