Cowpea (black eyed pea) combined with peppers, makes this soup rich in colour and nutrients. The protein in cowpea is rich in amino acids. Therefore, cowpea seed is valued as a nutritional supplement to cereals and an extender of animal proteins.
Ingredients
Serves 2-3
100g boiled cowpea (soak them overnight, boil in salted water for 45 minutes till they are tender, or use canned cowpea)
2 tbsp vegetable oil
1 tbsp garlic ginger paste
¼ of each red, yellow and green pepper thinly sliced
200g chopped tomatoes
1 tbsp tomato puree
1 vegetable soup cube
1 tsp dried basil
50g pitted black olives chopped
1 tbsp brown sugar
Salt and pepper to taste
Method
Heat oil in a large pan, sauté onion, garlic ginger, soup cube for 2 minutes. Stir tomatoes, tomato puree, red, yellow and green peppers stir well for 3 more minutes.
Add 1 bowl of water, basil, and sugar stir well; simmer for 10-15 minutes. Add seasonings and boiled cowpea, mix well and turn off heat.
Ladle soup into bowls, sprinkle black olives and serve with crusty bread.
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