Cabbage Soup with Spicy Meatballs RecipeOrigin: Liberia Period: Traditional |
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This is a classic West African dish that, as with almost all West African dishes, is full of chillies (this is the main source of vitamin C in the diet). Like all West African 'soups' this is actually a stew. The recipe itself comes from my wife (which I have seen her cook). IngredientsFor the Meatballs
4 Scotch Bonnnet Chillies For the Soup8 Scotch Bonnet chillies3 onions, coarsely chopped 3 ripe tomatoes 2 small cabbages (or collard greens or green cabbage or leeks or spring greens) finely shredded 1/2 tsp black pepper 100ml beef stock 1/2 tsp ground cumin 1/2 tsp groun turmeric Cabbage Soup with Spicy Meatballs Preparation:Method:Begin by preparing the meatballs. Add the chillies to a pestle and mortar and pound to a paste. Add the onions and pound these in (or place in a food processor and pulse until roughly chopped). Add the ground beef to the chilli and onion mix along with the seasonings and spices. Mix together well then add an egg to bind. For the mixture into small balls and deep fry in oil until a rich brown in colour. Set aside. For the soup, beging by mashing the chillies with a pestle and mortar then add the onions and pound those in as well. Chop the tomatoes coarsely and pound those into the chilli and onion paste (alternatively prepare this paste in a food processor but pulse to chop rather than puréeing). Heat oil in a wok or large cooking pot then add the chilli paste and fry until cooked. Add the shredded cabbage (or greens) and allow to fry for a few minutes before adding the spices and seasonings. Add the stock and just enough water to cover the cabbage. Bring to the boil then allow to simmer for twenty minutes. Finally add the meatballs to the broth and simmer for a further twenty minutes. Serve hot with rice. |
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