Liberian Black-eyed Pea Soup RecipeOrigin: Liberia Period: Traditional |
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Black-eyed beans (peas) are a common ingredient in many West African soups/stews and dishes (Ceebu Jën being a classic example). Unlike the blanched versions we see in Europe and America, African black-eyed peas are mottled in colour and very varied in their nature. They're prized both for heir cooking properties and the blueish colour they impart to the dish. If you want to recreate the colour then add a handful of black beans to the dish along with the black-eyed beans. This is my wife's family recipe for this dish and being a native Liberian recipe it contains lots of hot chillies, feel free to dial-back on these to suit your own tastes. Ingredients:
150g dried black-eyed peas 
Liberian Black-eyed Pea Soup Preparation:Method:Add the black-eyed peas and garlic to a saucepan along with about 1l water (do not add salt). Bring to a boil, reduce to a simmer then cover and cook for 45 minutes. Meanwhile pound the chillies to a paste in a pestle and mortar then add a few of the onions and pound before adding the black pepper and stock cube along with the chopped tomatoes. Pound until smooth. Heat a little oil in a large stock pot and use this to fry the onions for about 4 minutes then add the chilli and tomato paste and fry for 2 minute further. Now add the allspice and thyme and cook for 1 minute more before adding the bell peppers and 2 tbsp water. Cover the pot and cook for about 4 minutes before stirring-in the okra, tinned tomatoes and 500ml water. Bring to a boil, then add the greens. Return to a boil, reduce to a simmer and continue cooking until the greens are tender. Take off the heat and set aside until the black-eyed peas are done. When the black-eyed peas are ready remove the garlic and mash then add the peas, their cooking liquid and the garlic to the tomato stock. Mix to combine then bring to a boil. Season to taste and cook for about 5 minutes. Serve with rice. |
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